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Pan-Roasted Barramundi with Green Salsa


200g Muhudu Modha
2 Cloves Garlic
1 tbsp Salt
1 tbsp Unsalted Butter
50g Parsley
50g Baby Capers
50g Rocket Leaves
1/2 Lemon
2 tbsp Olive Oil


Step 1
Put Cloves of Garlic, Salt, Parsley, Baby Capers, Rocket Leaves and crush them into a pulp. Squeeze 1/2 Lemon & Olive oil. Green Salsa is ready to go.

Step 2
Heat a pan and put 2 tbsp, Olive Oil. Once the oil is heated add some salt to the pan and place the fillets. Add a Rosemary sprig & 2 cloves of garlic and later some butter to the pan. Add some lime juice into the pan and cook for up to 6 minutes until skin is crispy. Serve with the Green Salsa