- Put a large, heavy frying pan on high heat. Season the barramundi fillets well. Add the oil to the pan and bring it almost to smoking point.
- 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.
- 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 the warmth coming through, flip the fish over carefully using a spatula and cook for another 30 seconds.
- 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 Broccolini and boiled Chat Potatoes.
Recipe credits: Good Food