This dish has a wonderful crispy skin on moist, forgiving flesh. You can use salmon, snapper or bream, but barramundi or mulloway are best as they are good, oily fish high in omega 3.
3 tbsp olive oil
4 x 200g pieces barramundi, skin on
salt flakes and cracked pepper
2 lemons, juiced
1. Put a large, heavy frying pan on a high heat. Season the barra steaks well. Add the oil to the pan and bring it almost to smoking point.
2. Add the fish steaks skin side down and press firmly on the flesh to prevent the skin curling up, keeping it in contact with the hot frying pan surface – this is the key to crispy skin.
3. As the fish cooks and relaxes, stop pressing down, and leave to cook on high without moving it. After a few minutes, give the pan a shake to make sure the fish is not sticking. Put your finger on the flesh of the fish while it is still in the pan – when you feel warmth coming through, flip the fish over carefully using a spatula and cook for another 30 seconds.
4. Remove the fish from the pan and place on a tray or plate. Put the same pan, unwashed, back on high heat, add the butter and cook until it turns brown – be careful not to burn it. When it's a nice caramel colour, add the lemon juice and season. Serve immediately over the crispy-skin barra.
Serve with the Blue Ducks' brussels sprouts on the side.