Barramundi with Pesto and Buckwheat Noodles.

Ingredients:

• One Barramundi fillet for each person. You could use another fillet but choose for sustainability and mercury level risk
• Black pepper
• Himalayan salt
• Gluten free Soya Sauce
• Lemon juice of one lemon
• 2 packets of 100 percent buckwheat noodles
• Pesto Mix - one garlic clove, one bunch of basil, 1/2 packet of goats feta - blended up and put in fridge before cooking.
• Tomato and basil to garnish.
• Love

Directions

1. Coat Fish fillets with salt , pepper, and soya sauce and lemon juice and place in the fridge for 30 minutes. 

2. Boil water for the noodles. Put one tablespoon of olive oil in the boiled water this stops gluten free noodles from sticking. 

3. Put noodles in water. Stirring to help them from sticking. At this time I put the fish on the BBQ. Cook fish 6 minutes approximately on each side.

4. Strain Noodles and quickly stir goats cheese feta through.

5. Serve on plate with the fish and garnish with tomatoes and a sprig of basil. Enjoy