Barramundi With Grilled Vegetables And Coriander Coconut Sauce

Ingredient

2 x Ocean Farmed Barramundi Fillets
1 pack baby Corn
1 red capsicum, sliced
1 bunch spring onion
2 bunches bok choy
1 bunch basil, chopped
50g black pitted olives
110g jar baby capers, drained
1 garlic clove, finely grated
¼ cup Red Island extra virgin olive oil
2 limes, juiced
1 tbs balsamic vinegar

Method

Heat a BBQ or Griddle until it begins to smoke. Rub some olive oil to the skin of the fish fillets. Place on the grill and cook until the skin is crispy and the fish is cooked more than half the way through. Turn and finish the cooking. Season with salt once cooked.

In a bowl mix together the corn, capsicum, spring onion and bok choy, season with salt and oil. Grill the vegetables until they are charred and slightly softened.

In a bowl mix together the basil, olives, capers, garlic and chilli on a board, chop together until all combined. Add to bowl and mix with the olive oil and balsamic vinegar.

Once cooked, dress the warm vegetables with some of the tapenade.

Serve under the grilled vegetables with a little more Tapenade spooned on top.

Recipe by Michael Weldon