Double Italian Baked Barramundi

• Meanwhile, thinly slice pear into wedges. Slice cucumber into rounds. Pat barramundi skin dry. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat barramundi dry with paper towel and season both sides. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). • Transfer to a plate.

TIP: Patting the skin dry helps it crisp up in the pan! TIP: Cook in batches if your pan is getting crowded.

• Wipe out frying pan, then return to medium heat with the butter. • Stir in tomato sugo and the brown sugar until slightly thickened, 1-2 minutes. • In a large bowl, combine the honey and a drizzle of vinegar and olive oil. Add baby spinach leaves, pear and cucumber and toss to combine. Season to taste.