Crispy Skinned Barramundi with Garlic Prawns

Instructions

1. 1

   Pat the barramundi fillets completely dry with paper towels and score the skin 3-4 times diagonally. Season both sides with salt and pepper.

2. 2

   Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat until shimmering.

3. 3

   Place barramundi skin-side down in the hot pan. Press down gently with a spatula for 30 seconds to ensure even contact. Cook for 4-5 minutes without moving until skin is golden and crispy.

4. 4

   Flip the fillets and cook for another 2-3 minutes until just cooked through. Internal temperature should reach 63°C (145°F). Transfer to a warm plate and loosely cover with foil (creating a tent shape that doesn't touch the fish) to keep warm while allowing steam to escape.

5. 5

   In the same pan, add remaining olive oil and 1 tablespoon of butter. Add minced garlic and sauté for 30 seconds until fragrant.

6. 6

   Add prawns in a single layer, season with salt, pepper, and paprika. Cook for 2 minutes on one side.

7. 7

   Flip prawns, add white wine and remaining butter. Cook for another 2 minutes until prawns are pink and cooked through.

8. 8

   Add chopped parsley and squeeze half the lemon over the prawns. Toss to combine.

9. 9

   Plate the barramundi with crispy skin facing up, spoon the garlic prawns and pan sauce alongside.

10. 10

    Garnish with lemon wedges and additional parsley. Serve immediately.