4 barramundi fillets, skin on
200g cherry heirloom or grape tomatoes, halved
1 medium eshallot, thinly sliced
1 tbsp capers, rinsed & drained
2 tbsp (40ml) red wine vinegar
½–1 tsp chilli flakes (optional, to taste)
Salt, to taste
1/2 tsp ground cumin
Freshly ground black pepper
1 tbsp butter
2 tbsp (40ml) extra virgin olive oil
1 tbsp chopped flat-leaf parsley
1 tbsp chopped basil
Green salad, to serve
1. Combine tomatoes, eshallot, capers, vinegar, chilli flakes, sugar and 1/2 teaspoon salt in a medium bowl.
2. Scrape barramundi skin with the back of a knife to remove excess moisture. Pat dry. Season with salt and cumin. Melt butter with 1 tablespoon olive oil in a large frying pan over medium high heat and place fish in, skin side down, pressing down if necessary to ensure it doesn’t curl up. Cook a few minutes until golden. Carefully turn and cook until just done on the other side. Remove to warm plates.
3. Increase heat to high, add remaining olive oil, add tomato mixture and cook until tomatoes soften, only 2 minutes. Stir to scrape up any residue. Taste and adjust seasoning if necessary.
4. Serve fish skin side up, dress with the vinaigrette, sprinkle with parsley and basil and serve immediately.
Wine match: Semillon, Pinot Grigio, Vermentino or Fiano.