Barramundi with mango and macadamia salad

METHOD

1. Combine avocado and mango in a bowl. Gently toss in lime juice. Combine onion, chilli, coriander, macadamia oil and lime zest in a bowl. Refrigerate until required.
2. Heat oil in a frying pan over medium-high heat. Season with salt and pepper and use flour to coat fillets, shaking off excess. Cook fish for 3–4 minutes each side until golden and cooked through. Remove, set aside, cover loosely with foil.
3. Place warrigal greens/spinach in same pan, cook for 2–3 minutes, stirring until wilted.
4. To serve, place spinach on each plate. Top with fish, place mango and avocado salad on fish, then onion mix, finally sprinkle with nuts.