Brown Butter Barramundi & White Bean Purée

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook green beans and zucchini, tossing regularly, until tender, 4-5 minutes. • Add half of the garlic and cook until fragrant, 1 minute. Season. • Transfer to a bowl and cover to keep warm.

• While the veggies are cooking, in a medium saucepan, heat the butter(for the mash) and a drizzle of olive oil over medium-high heat. • Cook onion and cannellini beans, stirring, until tender, 3-5 minutes. • Add the remaining garlic and cook until fragrant, 1 minute • Transfer bean mixture to a food processor, then add stock concentrate and the water, and blitz until smooth. Season with pepper. TIP: If you don't have a food processor, use a stick blender or finely chop ingredients!

• Return frying pan to medium-high heat with a drizzle of olive oil. Pat barramundi dry with paper towel and season both sides. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). TIP: Patting the skin dry helps it crisp up in the pan!

• Reduce heat to medium then add butter (for the sauce) and savoury seasoning to the pan and cook for 2-3 minutes. • Remove the pan from heat, then add lemon zest and a squeeze of lemon juice. Season with salt and pepper and turn barramundi to coat. TIP: Careful! The lemon juice might spatter!