Baked Barramundi with Green Bean Salsa
100g butter, softened
2 cloves garlic, crushed
2cm piece ginger, finely grated
4x 200g pieces barramundi, skin on, pin-boned
2 large bunches broccolini, trimmed
1 tablespoon extra virgin olive oil
100g green beans, trimmed, thinly sliced
1/2 small red onion, finely chopped
1 clove garlic, crushed
2 limes, zested, juiced
1 tablespoon finely chopped coriander
2 teaspoons Thai red curry paste
1/4 cup vegetable oil
To make salsa, combine all ingredients in a bowl and season with salt and pepper.
Preheat oven to 200C. Combine butter, garlic and ginger in a small saucepan over low heat, and cook until butter is just melted.
Place barramundi, skin-side up, in an ovenproof dish and pour over butter mixture, then season. Bake for 10 minutes or until just cooked through. Rest for 5 minutes.
Meanwhile, cook broccolini in a saucepan of boiling salted water for 4 minutes or until tender, then drain. Place in a bowl with extra virgin olive oil, season and toss to coat.
Divide barramundi among plates, top with salsa and serve with broccolini.