Crispy Skin Barramundi with Roasted Peppers Parsley and Chorizo


Servings: 4


  • 4 x 200 g barramundi, fillets, skin on
  • 240 g chorizo sausage, sliced into 1 cm rounds
  • 1 brown onion, finely sliced
  • 1/2 tsp Gourmet Garden Goutmet Garden Garlic Cold Blended Paste , Cold Blended Paste
  • 2 tbsp Gourmet Garden Lightly Dried Parsley , Lightly Dried
  • 1 red green and yellow capsicum, roasted, peeled and sliced into strips
  • 1 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil
  • 80 g rocket
  • 2 tbsp lemon juice
  • Salt and black pepper


(per Serving)

Nutrition information coming soon


  • 1 Saute the chorizo slices in half of the oil until lightly coloured all over. Add the onion and garlic and continue to fry until soft. Add the sliced peppers, red wine vinegar and parsley and heat through. Season well with salt and pepper.
  • 2 In a heavy based frypan, fry the barramundi skin side down on a low heat until the skin is crispy. Turn and cook through.
  • 3 Dress the rocket with the remaining olive oil and lemon juice.
  • 4 Serve the barramundi with a good spoonful of the peppers and chorizo and a handful of the dressed rocket leaves.