Crispy-Skinned Barramundi With Garlic And Herb Oil

Ingredients:

• 4 (5oz each) boneless Desert Springs Barramundi fillets with skin on
• 1 bunch broccolini, trimmed, halved crossways
• 15oz tomato medley mix
• 7oz green beans, trimmed
• 2/3 cup extra virgin olive oil
• 2 garlic cloves, thinly sliced
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons finely chopped fresh flat-leaf parsley leaves
• 1 small lemon, rind zested into fine strips, juiced

Method:

Preheat oven to 425F/390F
fan-forced. Place vegetables
a large baking tray lined with
baking paper. Add a drizzle of
oil and season with salt and
pepper. Toss to coat. Bake for 12
minutes. Meanwhile, heat a large
non-stick frying pan over high
heat. Add fish, skin-side down.

Cook for 2 minutes or until skin
is very crispy around edges and
centre is just starting to crisp.
Place fish, skin-side up, on top
of vegetables on tray. Bake for
4 minutes or until fish is just
cooked through and vegetables
are tender. Heat remaining oil in
a small saucepan over medium
heat. Add garlic.

Cook, stirring, for 1 minute or until fragrant.Add chives and parsley. Cook
for 1 minute. Remove pan from heat. Add lemon zest and juice. Season with salt
and pepper. Serve barramundi and vegetables drizzled with warm garlic and herb oil.