Oven - Baked Barramundi with a Tomato Pesto Crust
Preheat oven to 200C. Place Barramundi pieces on an oiled baking tray, spread with half the Sacla Tomato Pesto and season with salt and pepper. Combine breadcrumbs, lemon zest, herbs and remaining Sacla Tomato Pesto in a bowl and press the mixture on top of each piece of fish. Bake for 15-20 minutes or until fish is just cooked.
Mix Moro Extra Virgin Olive and Sacla Tomato Pesto together and use to dress salad leaves. Portion salad onto plates and served with fish.