2 x 250g barramundi fillets, skin on
Lemon & herb dukkah with almonds
Salt & pepper
Extra virgin olive oil
1 tsp lemon & herb dukkah with almond
¼ cup white wine
1 bunch chives, finely sliced
½ lemon, juice
2 stems parsley
Sprinkle a generous pinch of dukkah on both sides of the barramundi. Season with a pinch of salt on both sides.
Add olive oil to a hot pan over medium-low heat. Add the barramundi to the pan skin side down, use a spoon or tongs to press the skin against the pan for 30 seconds, this will help to make sure the skin goes crispy. Cook for 2-3 minutes, flip and cook for 1-2 minutes on the other side.
Remove the barramundi from the pan and add white wine and 1 tsp of dukkah with the juice of half a lemon and the butter. Stir around for a minute or so over low heat until the butter melts. Add the chives and stir through.
Serve the barramundi with fresh herbs and sauce.