Pan Roasted Barramundi with Summer Veggies and Tahini Puree | The Better Fish® Barramundi by Austral

Ingredients

• 4 The Better Fish® Barramundi Skin-on Fillets, thawed
• 1 cup asparagus, blanched and cut into 1″ pieces
• 1 cup Romano beans, blanched and cut into 1″ pieces
• 1 cup English peas, blanched
• 1 cup Fiddlehead ferns, blanched
• 1 cup shredded Romaine hearts
• ¼ cup micro red sorrel
• ½ cup roasted chopped cashews
• 1 clove of garlic
• 16 oz jar Tahini paste
• 2 cups Chinese red vinegar
• 1 cup Tamari soy sauce
• 1 cup Extra virgin olive oil
• ½ cup water