Crispy Skin Barramundi with Roasted Peppers, Parsley and Chorizo

Ingredients

• 4 x 200 g barramundi, fillets, skin on
• 240 g chorizo sausage, sliced into 1 cm rounds
• 1 brown onion, finely sliced
• 1/2 tsp Gourmet Garden Goutmet Garden Garlic Cold Blended Paste Cold Blended Paste
• 2 tbsp Gourmet Garden Parsley Lightly Dried
• 1 red green and yellow capsicum, roasted, peeled and sliced into strips
• 1 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 80 g rocket
• 2 tbsp lemon juice
• Salt and black pepper