KIPFLER POTATO & SMOKED BARRAMUNDI SALAD WITH CAPER VINAIGRETTE

Serves: 8 as a side

Prep Time: 20min

Cook Time: 15min

Ingredients:

• 1.5lb Kipfler fingerling potatoes (sub new potatoes), scrubbed but unpeeled
• 1lb smoked barramundi, flesh picked into pieces
• 1 green apple
• Juice of 1 lemon
• ½ large red onion, diced
• 2oz baby rocket leaves, rinsed
• 1 bunch chervil, leaves picked
• Cracked black pepper

CAPER VINAIGRETTE:

• 2 Tbsp Dijon mustard
• 2 Tbsp red wine vinegar
• ¼ cup olive oil
• 3 Tbsp salted baby capers, rinsed ad roughly chopped
• Sea salt and pepper to taste

Method:

Preheat the oven to 400°F. Mix sesame seeds and 2 teaspoons sea salt in a small bowl. Make 3 slashes on each side of the barramundi, then place in an oiled roasting pan. Brush with a little extra oil, then scatter with the sesame salt. Roast in the oven for 25 minutes or until the fish flakes away easily from the bone.

Meanwhile, heat sunflower oil in a small saucepan over medium heat. Add ginger, garlic and chilli and cook, stirring, for 2 minutes until softened slightly, then add soy, vinegar and sesame oil and stir until warmed through. Place fish on a platter, then pour over the hot dressing. Scatter with the spring onion and coriander sprigs, then serve with lime wedges and rice, if desired.