Panfried barramundi with salad
This was barramundi, bought frozen and cooked to perfection by Jac. She panfried the fish pieces in olive oil with a little butter so they had just a hint of a crispy crust on the outside. The flesh was delicate, moist and sweet.
Initially, I didn’t think I’d want to eat so much salad, but in the end, with that flaky, tender fish, it was easy to keep munching on those crisp, fresh vegetables. And good for me! I didn’t even need salad dressing.