Fresh-Pressed Olive Oil Club

Barramundi on a Bed of Fresh Greens

Barramundi on a Bed of Fresh Greens

One of the most pleasurable evenings on this trip was cooking dinner in the kitchen of food entrepreneur Melissa Wong and her husband, Robert. A simple vinaigrette whipped up in minutes became the unifying factor in this dish, serving as a salad dressing, a marinade, and a sauce. If you can’t find barramundi (a popular fish in Australia), substitute halibut or other mild white fish. 


  • 2 lemons, 1 zested and juiced, 1 sliced lengthwise into quarters
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • Coarse salt and freshly ground black pepper
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons minced fresh herbs, such as dill, flat-leaf parsley, oregano, etc.
  • 4 barramundi fillets, each 6 to 8 ounces
  • 4 loosely packed cups of baby arugula, spinach, or other mixed greens
  • 12 cherry tomatoes, halved
  • 2 small Persian cucumbers, diced
  • Quick Pickled Red Onions (optional; see below) 


Step 1

Make the vinaigrette: In a small bowl, combine the lemon zest and juice, vinegar, honey, and 1/4 teaspoon each salt and black pepper. Whisk until the salt and honey dissolve. Continue to whisk while slowly adding the olive oil; whisk until the vinaigrette is emulsified. Stir in the minced herbs. Taste the vinaigrette, adding more vinegar or salt and pepper to taste. Pour 1/3 of the vinaigrette into a separate container, reserving the remainder. 

Step 2

Lay the fish fillets on a rimmed sheet pan and lightly brush both sides with the smaller portion of vinaigrette. (Dividing the vinaigrette into two containers prevents cross-contamination.) Season lightly with salt and pepper. 

Step 3

Toss the greens, cherry tomatoes, and cucumbers with 2 to 3 tablespoons of the reserved vinaigrette (you want them coated lightly) and divide among 4 plates. Top with a few rings of Quick Pickled Red Onions, if desired. 

Step 4

Light a grill or preheat a stovetop grill pan to medium-high. Arrange the fillets, skin side down, on a well-oiled grill grate. Cook until the edges begin to look opaque, 2 to 3 minutes for thin fillets and 4 to 5 minutes for thicker fillets. Gently turn and cook the other side until the fish is cooked through, 1 to 2 minutes more. (Do not overcook.) Arrange the fillets on the prepared plates. Drizzle with any remaining vinaigrette. Garnish each plate with a lemon wedge. 

Step 5

Quick Pickled Red Onions: Thinly slice a red onion into rings and place in a pint-size canning jar. Bring 1/2 cup of water and 1/2 cup apple cider vinegar to a boil over medium-high heat. Stir in 1 tablespoon of sugar and 1 teaspoon of fine sea salt. Pour over the onions. Let cool to room temperature before serving. Cover the jar and refrigerate for up to 3 days. 

Serves 4Recipe courtesy of the Fresh-Pressed Olive Oil Club