Easy Saucy Tomato Barramundi & Double Fetta

• 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!

• Wipe out frying pan and 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.