- 4 medium tomatoes—peeled, seeded and cut into 1/2-inch dice
- 1/2 small red onion, minced
- 2 tablespoons finely chopped basil
- 3 tablespoons extra-virgin olive oil
- Four 6-ounce, skin-on barramundi or sea bass fillets
- 2 limes, halved crosswise
- 1 tablespoon unseasoned rice vinegar
- In a medium bowl, toss the tomatoes with the onion, basil and 1 tablespoon of the olive oil.
- In a skillet, heat the remaining 2 tablespoons of oil until shimmering. Season the barramundi with salt and add to the skillet, skin side down. Cook over high heat until the skin is crisp, 3 minutes. Flip and cook over moderate heat until just white throughout, 2 minutes longer. Transfer to plates.
- Place the limes in the skillet, cut side down. Cook over moderately high heat until browned; transfer them to the plates.
- Stir the rice vinegar into the tomato salsa and season with salt. Spoon the salsa alongside the barramundi and serve.
To pair with the dish, Luke Mangan stays away from buttery, oaky Chardonnays, opting instead for a New Zealand bottling that's crisper and more delicate, such as one from the cool Marlborough region.