Ingredients
Serves 44 x 160 g portions wild barramundi
I fennel bulb shaved
ΒΌ bunch flat leaf parsley picked and washed
8 King Prawns cooked and shelled
4 tomatoes chopped
4 shallots diced
1 garlic clove crushed
4 basil leaves shredded
8 coriander leaves shredded
Olive oil / lemon juice
Salt and pepper
Method
Lightly season the barramundi portions with salt and pepper, Fry in hot oil for about 4 minutes until just cooked but caramelised on the skin.
Make the dressing by frying the shallot and garlic in olive oil. Add the diced tomatoes and warm through. Add the basil, coriander and lemon juice.
Mix the shaved fennel, parsley and king prawn together.
Season with lemon juice and olive oil and arrange attractively on a plate.
Spoon the tomato dressing onto the plate and top with the barramundi.
Michael Lambie is head chef at Melbourne's celebrated Taxi Dining Room. www.transporthotel.com.au