Preparation time 10 minutes

Cooking time 10 minutes

Ingredients

4 x 180 gm Barramundi fillet portions (skin on)

30 mls Jingilli extra virgin olive oil

4 sprigs fresh rosemary

to taste salt flakes and cracked black pepper

For the salsa;

½ roasted red capsicum (diced)

12 kalamatta olives (diced)

¼ cup fresh basil leaves (sliced)

½ lemon (juice only)

40 mls Jingilli extra virgin olive oil

to taste alt flakes and cracked black pepper

Method

Using a small sharp knife, make two cuts into the skin of the barramundi and push the rosemary sprig through so that the ends are still visible on the skin side. Brush with the olive oil and season well with the salt flakes and pepper.

Pre heat the hot plate of the barbecue for 10 minutes, turn down to medium, lightly oil and add the barramundi portions, skin side down. Hold down flat with a pallet knife for 30 seconds, and then allow to grill for 6 minutes. Turn over and grill for another 4 minutes or until just cooked.

Combine together the salsa ingredients and present with the grilled Barramundi.