There is a little deck restaurant right next to the beach. Actually, it is part of the Collaroy Beach Hotel to be correct.
It's a perfect place for people with kids as they can play in the sand while you are waiting for your meal. It has a beautiful view - there is no car between you and the ocean, only the orangy sand.
The meals are very reasonably priced but don't expect Michelin star; a very rare place in Sydney.
This is the restaurant where I tasted this dish the first time. They serve it with the fish of the day and call the vegetables 'Mediterranean'. I don't know why, I think there is nothing Mediterranean about sweet potato...
Anyway, this dish is delicious and I have cooked my version of it quite often of late.
4 barramundi filets
1 sweet potato
1 red bell capsicum
4 tbsp lemon pesto
Wash the eggplant and cut it into 7mm tick slices. Put the slices in a bowl and salt both sides.
Cut the sides of the capsicum into 4 slices.
Peel the sweet potato and slice it up about 7mm tick.
Add oil to a frying pan and cook the sweet potato and capsicum slices until they are soft.
Wash the salt from the eggplant slices, dry and cook the same way as the other vegetables.
Keep everything warm while you cook the fish.
Add oil to a frying pan and cook the barramundi fillets for 4 minutes. Turn the fish and cook for a further 2-3 minutes or until cooked to your liking.
Put a tablespoon of pesto onto each plate and place the fillet on it. Top with the vegetables then season with salt and pepper.
Variations for wellbeingDairy intolerance: enjoy as is.
Gluten intolerance: enjoy as is.
Paleo: enjoy as is.