4 x 200g barramundi fillets
Salt and pepper, to season
Tomato and Basil Sauce:
2 garlic cloves, crushed
1 tbsp olive oil
1 bunch of fresh parsley, remove from stalk and chopped
1 bunch of basil, remove from stalk and chop
400g tin of organic tomatoes, chopped
½ cup cherry tomatoes, halved
¼ of a cup of balsamic vinegar
½ a lemon zested
Pre-heat the BBQ to low/medium heat.
In a frying pan sauté the garlic in olive oil, add the parsley, tomatoes, balsamic vinegar and lemon zest and simmer for approx. 5 minutes.
Season the barramundi and place flat on a sheet of sliver foil. Generously cover the barramundi with the tomato sauce and then sprinkle with the chopped basil. Cover the barramundi with the foil making sure it does not leak.
Place it in BBQ and cook for 10-15 minutes.
Serve the barramundi with a green salad or vegetables.