2 x 160g portions barramundi, skin on
Flake sea salt
2 tbsp olive oil
300g baby spinach
1 cup natural yoghurt
1 clove garlic
Fresh ground black pepper
60g unsalted butter
¼ cup pine nuts
Pinch sweet smoked paprika
Extra lemon to serve
½ cup flat leaf parsley, picked
Season the barramundi, on both sides, with a little salt.
Preheat a medium, non-stick frying pan over a medium high heat until very hot.
Then add the olive oil and carefully place the fish, skin side down.
Gently press down on the fish with the back of a spatula.
After 1 minute, place a lid over the pan and turn the heat to medium and cook for 3 minutes - this allows the flesh to cook gently and the skin to get very crispy. Keep an eye on it.
In a bowl combine the yoghurt, garlic, half the lemon, season with salt and pepper then set aside.
In another pan with a lid, add the spinach, a pinch of salt and splash of water then cover and cook over a medium heat to wilt the spinach then place in a bowl.
Remove the fish from the heat, flip it and let it sit in the pan for 1 minutes before transferring to a plate and keep warm.
Discard any oil from the fish pan, then add the butter to the pan along with the pine nuts and place back over the heat, cooking until the butter is golden. Add the paprika, the juice of half the lemon and a little salt. Spoon half of this through the cooked spinach.
To serve, spoon the yoghurt over serving plates, top with the spinach, a crack of black pepper then the fish.
Drizzle the remaining pine nuts and butter over everything.
Serve with extra lemon and scattered parsley.
Even better when you’re sitting on a beach having just caught the barra. What dreams are made of.