Healthy, simple and delicious! This barramundi dish will leave you completely nourished and give you that pick-me-up when you have the winter sniffles. We love the use of Immunity tea that has a Lemon Myrtle flavour- it gives this dish a fresh aroma of citrus, which is sweet and refreshing.
1 x 200g barramundi fillet
1 tablespoons olive oil
1/4 lemon, juiced
1/2 lemon extra to serve
1 tbsp Immunity Tea, use mortar and pestle to grind down into a powder
Pinch of salt
To begin with, rinse the fillets and pat down till dry. Rub all over with a small amount of olive oil on both sides. Rub with Immunity Tea leaf, pinch of salt and a little lemon juice. Make sure you do this on both sides for maximum flavour.
Next, turn on the grill and wait till it’s heated. To ensure the fish doesn’t stick, oil the grill. Grill each side of the fish for 3 minutes, you should hear it sizzle! Keep a close eye on the fish. When it turns opaque around the edges, it’s ready to flip.
If you’re grilling fish with the skin-on, lay the skin side down first.
Remove from the grill and serve with steamed or grilled vegetables such as asparagus and broccoli and brown rice.