Lemon and Herb Barramundi in Garlic Butter

Meanwhile, peel and grate the garlic (or use a garlic press). Halve the lemon.

Cut the broccoli into florets (like small trees), halving any large ones.

Pop the florets onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

If you'd prefer to boil your broccoli, boil it in step 4 while the fish fries for 3-5 mins, until tender.

When the potatoes have roasted for 15-20 mins, pop the broccoli onto the middle shelf of the oven.

Roast until the edges are crispy and slightly charred, 12-15 mins.

When the potatoes have 10 mins remaining, pat the barramundi dry with kitchen paper. Season with salt and pepper, then sprinkle over the lemon & herb seasoning. IMPORTANT: Wash your hands and equipment after handling raw fish.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, carefully place your barramundi fillets into the pan, skin-side down. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. Cook for 8 mins before turning over and cooking for 5-6 mins on the other side. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle. 

When the broccoli has 5 mins of roasting time remaining, add the peas to the tray, drizzle with a little oil and season with salt and pepper.

Return to the oven for the remaining cook time.

Once the fish is cooked, add the butter (see pantry for amount) and garlic to the pan.

Once melted, spoon the garlic butter over the fish for 1-2 mins. Add a squeeze of lemon juice, then remove from the heat. IMPORTANT: The fish is cooked when opaque in the middle.