Ingredients:
- 4 x 160g Barramundi Fillets (skin-on and pin-boned)
- Unsalted Butter (for cooking)
- Extra Virgin Olive Oil (for cooking)
- Sea Salt
- Freshly Ground Black Pepper
- Squeeze of Lemon Juice
- Rocket Leaves (to serve)
- Caramelised Lemons:
- ½ cup Caster Sugar
- 1 cup Water
- 3 Lemons (2 cut into 5mm thick slices and 1 juiced)
- 2 teaspoons Ginger (finely grated)
- 1 teaspoon Lemon Thyme (finely chopped)
Method:
- For the caramelised lemons, place sugar and water in a saucepan and bring to the boil over medium heat, stirring until sugar dissolves.
- Increase heat to high and boil rapidly for 5 minutes or until syrup begins to form.
- Reduce to lowest heat possible (use a simmer mat, if necessary), then add sliced lemons and juice and cook for another 10 – 15 minutes or until lemon slices are translucent and still hold their shape, taking care that the syrup does not darken in colour and caramelise.
- Remove from heat, then add ginger and lemon thyme and leave to infuse until required.
- Heat a knob of butter and splash of olive oil in a frying pan over medium-high heat.
- Season barramundi fillets with salt and pepper, then place in a hot pan, skin-sides down, and cook for 4 – 5 minutes or until just cooked through and firm to the touch.
- Add a squeeze of lemon, then serve pan-fried barramundi topped with caramelised lemons (including a little of the syrup) and rocket salad to the side.