Barramundi Fillets in a Light Crumb with a Minted Pea Salad
- 100g snow peas - trimmed
- 100g sugar snap peas - trimmed
- 1 cup frozen peas
- 2 shallots - thinly sliced
- 1 bunch fresh mint - chopped
- 2 tablespoons natural yoghurt
- Juice of 1 lemon
- salt and pepper - to season
Preheat oven to 220ºC (or 190ºC fan forced).
Place frozen Barramundi Fillets on a lined baking tray and bake for 22 – 24 minutes or until golden brown making sure to turn over halfway through cooking.
Bring a pot of salted water to the boil. Add snow peas, sugar snap peas and frozen peas, and cook for 2 - 3 minutes or until bright green and tender crisp. Drain and refresh under cold running water. Place in a bowl. Add shallot and mint. Toss to combine.
In a small bowl, combine the yoghurt and lemon juice and mix well. Season with salt and pepper.
Divide the fish fillets and pea salad among two serving plates. Top with the yoghurt mixture and garnish with a mint leaf.