Feed the family with this beautiful platter of crispy-skinned barramundi served with a fresh charred corn salad. Full recipe [ Ссылка ]. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist [ Ссылка ].

Curtis’ seared barramundi with corn salad
Serves 6
Prep 10 mins
Cook time 30 mins

6 corn cobs, husks and silk removed
2 red capsicums, seeded, cut into wide strips
1 red onion, thickly sliced
90ml olive oil
1 lemon, rind finely grated, juiced
1 lime, rind finely grated, juiced
4 spring onions, thinly sliced
60g pkt baby rocket leaves
¼ cup chopped flat-leaf parsley
¼ cup chopped mint
6 (about 100g each) Coles Australian Ocean Barramundi Skin On Portions

1. Heat a barbecue grill or chargrill on medium-high. Place corn, capsicum, onion and 1 tbs oil in a bowl and toss to coat. Season with salt and pepper. Cook, turning occasionally, for 10 mins or until the vegetables are lightly charred.
2. Meanwhile, in a small bowl, whisk lemon rind, lemon juice, lime rind, 1 tbs lime juice and 2 tbs oil. Season with salt and pepper.
3. Use a small serrated knife to cut down the side of the corn to remove the kernels. Place in a large bowl. Coarsely chop the capsicum and onion and add to the bowl with the corn kernels. Stir in the lemon juice mixture. Add spring onion, rocket, parsley and mint. Season with salt and pepper. Stir to combine.
4. Pat barramundi dry with paper towel. Use a small sharp knife to score the skin side of the barramundi. Season with salt. Heat a large non-stick frying pan over medium-high heat. Add 2 tsp oil and 2 barramundi portions, skin-side down. Cook, pressing down on the barramundi during the first 2 mins of cooking time, for 3-4 mins or until the skin is crisp and golden-brown. Turn and cook for a further 2 mins or until cooked to your liking. Transfer to a plate and cover to keep warm. Repeat with the remaining barramundi and oil in 2 more batches.
5. Divide fish among serving plates, skin-side up, and serve with the corn salad.

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