Barramundi & Roast Capsicum-Olive Salsa

While the veggies are roasting, cut the broccoli into small florets, then roughly chop the stalk. Finely chop the garlic (or use a garlic press). Finely chop the brown onion (see ingredients list). Finely chop the kalamata olives. Roughly chop the parsley.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli, then a splash of water and cook until tender, 5-6 minutes. Season with salt and pepper. Transfer to a plate and cover with foil to keep warm.

Rub 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 just cooked through, 3-4 minutes each side. Transfer to a plate and set aside. TIP: The barramundi is cooked through when the centre turns from translucent to white.

Finely chop the roasted capsicum. Return the frying pan to a medium-high heat with a drizzle of olive oil, if needed. Add the butter and onion and cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Add the olives and capsicum and stir to combine. Remove from the heat, stir through the parsley and season to taste with salt and pepper.