Crispy Skin Barramundi with Lemon Butter Broth Recipe

Directions

1. Preheat oven to 375°F.

2. Heat a non-stick skillet with olive oil.

3. Pat Barramundi portions dry and season flesh side only with salt and pepper.

4. Add fish to pan skin side down and lightly press fish into pan. Sear for 2 minutes. Turn over.

5. Add radishes and parsley leaves to pan. Place pan into oven and roast for 4 or 5 minutes.

6. Meanwhile, heat another small sauté pan with butter, stock (or water), artichokes, garlic, marjoram sprigs and leeks.

7. Gently poach vegetables in butter and add lemon juice, salt and pepper.

8. Once leeks and garlic are tender, remove from heat.

9. Serve the Barramundi with the vegetables and sauce. Enjoy!