1. Prepare the barramundi

Pat the barramundi fillets dry and season generously with sea salt and freshly cracked black pepper.

2. Make the lemon & herb oil

Combine 2 tbsp Arbosana EVOO with the garlic, parsley, dill, finely grated zest of half the lemon and a squeeze of lemon juice.

3. Cook the barramundi

Heat 1 tbsp Arbosana EVOO in a large frying pan over medium-high heat. Place the barramundi skin-side down and cook for approximately 4–5 minutes, until the skin is crisp.

4. Finish cooking

Turn gently and cook for another 3–4 minutes, or until the fish is just cooked through. Cooking time will vary depending on the thickness of the fillets.

5. Finish & serve

Spoon the lemon and herb mixture over the barramundi and finish with an extra drizzle of Arbosana EVOO. Serve immediately with fresh lemon wedges.