Crispy Skin Barramundi with Roasted Peppers, Parsley and Chorizo



  • 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.

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