Barramundi & Dill Butter Sauce

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 12-15 minutes. Drain. Return the pan to a medium-high heat, add the butter (for the potato) and 1/2 the garlic and cook until fragrant, 1 minute. Add the water, lemon zest and juice and crumble in the chicken stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil, then remove from the heat, add the potato and toss to coat. Lightly crush the potato with a potato masher or fork. Cover to keep warm.

While the potato is cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the carrot and zucchini and cook, tossing often, until tender, 5-6 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Season with salt and pepper and set aside on a plate, covered with foil to keep warm.

Season both sides of the barramundi with a good pinch of salt and pepper. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the barramundi, skin-side down, and cook until cooked through, 3-4 minutes each side. Transfer to a plate.

Return the frying pan to a medium heat and add the butter (for the sauce). Cook until the butter has melted and browned slightly, 1-2 minutes. Remove from the heat and stir through the dill. Season with salt and pepper.