Crispy skinned barramundi with salsa verde Recipe | Better Homes & Gardens Australia
In less than an hour, serve up a delicious crispy skinned barramundi with salsa verde that pairs perfectly with greens like broccoli or asparagus.
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Cooking tools:
- Saucepan
- Colander
- Oven
- Baking sheet
- Skillet
- Pastry brush
- Serving platter
- Spoon
Ingredients
- 500g baby or chat potatoes, halved
- 2 tbs olive oil
- 250g small vine tomatoes
- 2 x 200g fillets barramundi, skin on
- Extra olive oil, for brushing
- Xg/tbs/tube Gourmet Garden Salsa Verde Finishing Drizzle
- Seasonal salad leaves or steamed green vegetables, to serve
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