Pan fried barramundi with calamari, tomato and capers

Serves 4

Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients
3 tablespoons extra virgin olive oil
4×150g barramundi fillets
1 small calamari (~400g)
Flaked salt
Cracked black pepper
½ brown onion, finely chopped
2 cloves garlic, finely chopped
2 anchovy fillets
75ml white wine (optional)
400g chopped tinned tomatoes
1 tablespoon baby capers, soaked in water for 10 minutes
2 cups baby spinach leaves

Preparation

1. Clean the calamari by removing the skin, tentacles and contents of the hood.
2. Wash under cold water, drain and pat dry.
3. Divide the tentacles into 2.5cm pieces and cut the hood into two across the ‘breadth’ of the calamari, giving you two even and flat sides.
4. Shred into fine strips 1mm thick. Set aside.
5. Place a medium sized pot over a moderate heat, add two tablespoons of olive oil, the chopped Onion and Garlic.
6. Allow to soften for 30 seconds and add the Anchovies.
7. Cook for approx. one minute allowing the Anchovies to dissolve and release their flavour.
8. Add the wine (if using) and reduce until it has virtually gone then add the chopped tomatoes and capers, bring to the boil.

9. Add a pinch of salt and a grind of pepper and cook for a further 4–5 minutes.
10. Meanwhile, heat a good nonstick frying pan over a medium heat. Add one tablespoon of olive oil and place fish gently, skin side down, into the pan.
11. Cook for 4 minutes until the skin turns golden brown and begins to crisp. Pressing the fish down for the first 30–40 seconds helps the skin stay in contact with the pan and crisp up.
12. Flip over and continue to cook for a further two minutes. Remove from the heat and rest for 2–3 minutes.
13. Add the calamari and spinach to the tomato sauce and cook for 2–3 minutes or until the calamari is just cooked. Spoon the sauce into bowls, place the barramundi on top and serve.