Crispy-Skin Barramundi With Herb Potato Salad & Lemon Caper Sauce (G-F)

Prep:

1. Peel and finely chop shallots.
2. Pat fish dry with paper towels, season with salt & pepper.
3. Wash and finely chop parsley and dill.
4. Bring a medium saucepan of salted water to a boil for potatoes.
5. Wash, zest, and juice half a lemon per serving (1 lemon for 2 servings). Cut remaining half into wedges for serving.
6. Wash salad leaves.
7. Drain and rinse capers.
8. Wash and cut chats into halves.

Method:

1. Add potatoes to boiling salted water and cook for 8–10 minutes until tender but not falling apart. Drain, transfer to a bowl, and drizzle with (1tsp/p) olive oil. Toss with half the parsley and dill. Season with salt and pepper. Cover to keep warm.
2. In a small bowl, mix mayonnaise, lemon juice, lemon zest, shallots, capers, and remaining parsley and dill. Add a splash of water (1–2 tsp) if needed to thin the sauce. Season with salt and pepper to taste. Set aside.
3. Heat a non-stick frying pan over medium-high heat with olive oil (1 tbsp/p). When oil shimmers, place fillets skin-side down. Press gently with a spatula for 10 seconds to ensure even contact. Cook for 3–4 minutes until skin is golden and crispy. Flip and cook for 1–2 minutes until just cooked through. Remove and rest on a plate.
4. Plate the herbed potato salad, top with barramundi fillets , and drizzle with lemon-caper sauce. Garnish with extra herbs if desired and serve with mixed salad and lemon wedges.