BARRAMUNDI WITH CANNELLINI, CAVOLO NERO AND TOMATO SALSA

Could barramundi pass for an Italian word. Maybe. At a pinch. It's an indigenous Australian word, but that i on the end lends it an Italian look. And that would make it a perfect candidate for this Italian treatment. I had already cooked the cannellini, so I simply needed to heat them in extra virgin oil and a little chicken stock. The cavolo nero was gently sweated in olive oil with garlic. The salsa has heirloom tomatoes, chilli and a little sugar and salt. To add to the Italian theme, the whole things is red, white and green!

BARRAMUNDI WITH CANNELLINI, CAVOLO NERO AND TOMATO SALSA