Crispy-Skinned Barramundi With Garlic And Herb Oil
1 bunch broccolini, trimmed, halved crossways 400g tomato medley mix 200g green beans, trimmed 2/3 cup Australian extra virgin olive oil 4 (150g each) boneless Infinity Blue barramundi fillets with skin on 2 garlic cloves, thinly sliced 2 tablespoons finely chopped fresh chives 2 tablespoons finely chopped fresh flat-leaf parsley leaves 1 small lemon, rind zested into fine strips, juiced
Preheat oven to 220C/200C fan-forced. Place vegetables a large baking tray lined with baking paper. Add a drizzle of oil and season with salt and pepper. Toss to coat. Bake for 12 minutes. Meanwhile, heat a large non-stick frying pan over high heat. Add fish, skin-side down. Cook for 2 minutes or until skin is very crispy around edges and centre is just starting to crisp. Place fish, skin-side up, on top of vegetables on tray. Bake for 4 minutes or until fish is just cooked through and vegetables are tender.
Heat remaining oil in a small saucepan over medium heat. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add chives and parsley. Cook for 1 minute. Remove pan from heat. Add lemon zest and juice. Season with salt and pepper. Serve barramundi and vegetables drizzled with warm garlic and herb oil.