Sealord Barramundi Fillets, skin on
lemon wedges, to serve
kipfler potatoes, scrubbed
spring onions, finely sliced
fresh herbs (parsley, mint and dill), chopped
extra virgin olive oil
- Steam or boil the potatoes until cooked through.
- Meanwhile combine the spring onions, herbs, olive oil and lemon juice in a large bowl. Season generously, with sea-salt and freshly ground black pepper.
- Cut the warm potatoes into bite size chunks and add them to the bowl and toss to combine.
- Heat the oil in a frying pan over a high heat and add the Barramundi fillets, skin side down. Cook for 3 minutes or until the skin is golden, then flip the fish over and cook the other side for a further 3-5 minutes, depending on the thickness of the fillets. Serve with the potato salad and lemon wedges.