Barramundi with Potato and Herb Salad

From starting to serving: 30 minutes. Active time: 20 minutes. Serves 2. 

How the chefs explain it:
Boil new potatoes, make a loose tartare and toss with fresh herbs. Pan sear barra fillets then dress with lemon beurre noisette.

  1. Put the potatoes into a saucepan and cover with cold water. Bring to the boil, turn down and simmer for 10 - 15 minutes, then drain.
  2. While the potatoes are cooking, mix the tartare sauce, olive oil, water & juice of one lemon in a large bowl.
  3. Add the warm potatoes and toss to coat them.
  4. Toss through the herbs and set aside.
  5. Pat the barramundi fillets dry with a clean tea towel and, using a sharp knife, lightly score the skin, enough to go through the skin but not cut into the flesh.
  6. Season the fish liberally on both sides. 
  7. Add the rapeseed oil to a pan over medium-high heat, then add the fillets, skin-side down. Press the fillets down gently to keep them from curling up.
  8. After 3 minutes, or when the skin is crisp and golden (just lift one up and have a peek), flip them over. Add the butter, as it melts and browns, baste the fish constantly and cook the other side for a further 2 minutes or until just cooked.
  9. Squeeze over lemon juice and swirl to combine.
  10. Place a generous amount of the salad on each plate, put the fish on top and drizzle with the pan juices.