Lemon Myrtle Barramundi with Finger Lime Salsa

• 2 barramundi fillets (we used skin on)
• 1 tbsp olive oil
• ½ tsp salt
• 1 tsp Lemon Myrtle
• ½ tsp Pepper Berry Leaf

For the Salsa:

• 8 cherry tomatoes, quartered
• ½ small red onion, finely diced
• 2 tbsp finger lime pearls* or fresh lime juice
• 2-3 sprigs fresh coriander, chopped finely
• 1 tsp olive oil

1. Rub barramundi fillets with olive oil. Spinkle all over with salt,  Lemon Myrtle, and Pepper Berry Leaf.
2. Pan-sear on medium heat for 3-4 minutes per side, until golden and flaky.
3. Mix salsa ingredients in a bowl and serve over the fish.