This clean eating recipe is by personal trainer, paleo cook and former My Kitchen Rules contestant Scott Gooding.
"Pico de gallo is a fresh Mexican salsa that goes perfectly with fish. This dish can be prepared in no time at all and looks awesome on the table. Colour, nutrition and summer vibes – you can’t go wrong!" said Scott
20 Minutes. Gluten Free. Sugar Free. Dairy Free. Paleo.
2 x 180g barramundi fillets
1 red onion
1 long red chilli
150g green beans
Top and tail the beans and bring to boil a small pot with water and a generous pinch of salt. Blanch beans in boiling water for 2 minutes. Drain and set t one side. In a bowl, combine the finely diced tomatoes, finely chopped coriander, red onion and long red chilli, juice of the lemon, a drizzle of olive oil, salt and pepper. Set aside.
To prepare the barramundi, season the fillets with salt and pepper. Drizzle olive oil in a large frying pan over a medium-high heat. When it's hot, pop the fillets in skin side down and cook for 3 minutes, or until golden brown, then flip them with a spatula and cook for a further 3 minutes, until the flesh is completely opaque right through.
Plate barramundi and serve alongside the pico de gallo and green beans.
This recipe was created by Scott Gooding. For more information visit www.scottgoodingproject.com
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