Tara Humphries, everydaywithallergies.com
This recipe is free from eggs, dairy, gluten and nuts.

Perfect for a hot summer day, the combination of light juicy fish and refreshing mango salsa make this meal hard to beat.

Serves 4
4 barramundi portions
2 ripe mangos
1 large avocado
2 spring onions
2 tsp coriander leaves
1 tsp mint leaves
1 tsp parsley
Juice of ½ a lemon
A sprinkle of chilli flakes if desired

Cut through the mango either side of the stone. Dice these twocheeks and place in a large bowl. Halve the avocado, carefully peel the skin off and remove the stone. Dice the avocado and add it to the mango.

Slice the spring onions and add them to the mango with the finely chopped herbs. Squeeze the lemon juice over the top and mix everything together.

Heat a little olive oil in a large frypan. Fry the barramundi for 4-6 minutes each side.

Spoon the salsa on top of the barramundi. Serve with chips and a salad.