Barramundi

Method

Pat the barramundi fillets dry with kitchen paper and season both sides generously with sea salt and black pepper. Lightly dust the flesh side with flour, shaking off excess. Heat olive oil in a large frying pan over medium-high heat until shimmering, then carefully place fillets skin-side down and cook for 4-5 minutes until the skin is crispy and golden. Flip and cook the flesh side for a further 2-3 minutes until the fish is opaque and flakes easily. Remove to a warm plate and add butter to the pan, allowing it to foam slightly, then squeeze in fresh lemon juice and pour this beurre noisette over the fish. Garnish with chopped parsley and serve immediately with steamed vegetables or with a fresh green salad.