Crispy Skin Barramundi With Zucchini Salad

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donna hay

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Ingredients

2 green zucchini, thinly sliced

2 yellow zucchini, thinly sliced

sea salt and cracked black pepper

1 tablespoon olive oil

4 x 200g barramundi fillets, skin on

olive oil, extra, for brushing

150 g baby spinach leaves

½ cup basil leaves

⅓ cup (80ml) olive oil

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1 tablespoon chopped tarragon leaves

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