Low-Carb Roasted Barramundi with Tomato and Olive Relish
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Category
Breakfast
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Cusine
Low-Carb
What do you need?
How to make?
Ingredients
2 fillets Barramundi, about 5-6 oz. each
2 tsp. olive oil, for rubbing fish
2 tsp. Szeged Fish Rub, for rubbing fish
1/4 cup finely chopped cherry tomatoes
1/4 cup finely chopped black olives
1/4 cup finely chopped green olives
1 T lemon zest
2 T fresh-squeezed lemon juice
2 T finely chopped fresh parsley
1 T olive oil
salt and fresh ground black pepper to taste
Directions
Let fish thaw overnight or all day in the refrigerator If your fillets have a flap of very thin fish on the side, I would trim that off because it will get overcooked by the time the thicker parts are done.  Turn on the oven or toaster oven to 400F/200C to pre-heat. Rub both sides of the fish with olive oil and sprinkle with Szeged Fish Rub , rubbing it into the fish, and put fish on a roasting sheet.  Let the fish come to room temperature while the oven heats and while you prepare the relish. Finely chop the cherry tomatoes, black olives, and green olives. Zest the lemon and then squeeze the juice and measure out 2 tablespoons lemon juice.  Chops 2 tablespoons of flat or curly parsley. Stir together the tomatoes, black olives, green olives, lemon zest, lemon juice and olive oil and season the relish with a tiny amount of salt and fresh-ground black pepper.  When the fish is room temperature, put it into the oven or toaster oven and roast 10-12 minutes, or just until it’s barely firm to the touch.  Serve hot, with a generous serving of the tomato and olive relish spooned over.