Barramundi with Leek and Tomato Medley

Barramundi with Leek and Tomato Medley

Barramundi with Leek and Tomato Medley

Ingredients

  • 3 tomatoes, small
  • 300 g leeks
  • 3 sprigs fresh basil leaves
  • 20 mls vinegar, balsamic
  • 130 g barramundi fillets
  • coconut oil

Instructions

  1. add coconut oil and heat over medium-high heat.
  2. Add the barramundi fillet and cook approximately 3 minutes each side or until cooked through. Transfer to a serving plate and cover to keep warm.
  3. Slice the leek and add to the heated non-stick frying pan; spray with a little cooking oil spray again if necessary. Stir the leeks over medium-high heat until almost cooked through, approximately 3 minutes.
  4. Meanwhile, place the tomato in a bowl or jug and cover with boiling water for 2 minutes, drain the boiling water and replace with iced water. Let the tomato stand for 2 minutes and then peel off the skin, and chop roughly.
  5. Add the chopped tomato to the frying pan with the leek and cook for approximately 1 minute; add the balsamic vinegar and basil leaves and cook 1 minute further.
  6. Top the barramundi with the leek and tomato medley and eat immediately.
https://www.marionpt.com/barramundi-leek-tomato-medley/
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