1 baby barramundi fillet (such as the Robarra barramundi used in this recipe)
¼ cup (½ stick) unsalted butter, cut into 4 pieces
1 teaspoon garlic
1 teaspoon capers
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lemon juice
1 lemon wedge
1-2 large potatoes (depending on appetite)
800ml extra virgin olive oil
2 pinches table salt
Heat oil in a large non-stick pan over medium-high heat until it is hot and simmers.
Place the baby barramundi skin side down; turn the heat down to low. Cook the fish until crispy and golden, then flip to flesh side down and add butter, garlic, fresh lemon juice, parsley and capers to the pan (creating the meuniere sauce).
Tilt the pan to its side and keep coating the fish with meuniere sauce until cooked all the way through.
Season the fish with salt flakes and squeeze over some lemon juice to finish.
Hand-cut chips preparation
Peel the potatoes, then cut into wedges by halving the potato, then halving again so you have 4 pieces. Then halve each piece again.
Rinse potatoes with cold water to remove excess starch.
Boil the potatoes for 22 minutes in a pot on the stovetop. Ensure they are cooked all the way through.
Use an ice bath to chill the potatoes, ensuring they are cold.
Once the potatoes are cold, fry them with vegetable oil at 170C for 6 minutes
Plate the wedges alongside the fish and season to finish with salt flakes
Chef suggests the following wine match: 2016 K1 Sauvignon Blanc by Geoff Hardy
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