Barramundi with Creamed Zucchini with Sorrel Tarragon Carrot Salad
Ingredients
- 4 barramundi fillets, 5 ounces each
- 3 zucchini, cut into 1/4 inch thick half rounds
- 1 tablespoon butter
- 2 cloves garlic, sliced
- 2 tablespoons creme fraiche or sour cream
- 1 bunch sorrel leaves, rolled and sliced as thin as possible
- 2 small carrots, peeled and shredded on a box grater
- 1 small red onion, sliced super thin
- 1 tablespoon EVOO
Instructions
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