Double Soy-Ginger Glazed Barramundi

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook baby broccoli and zucchini, tossing, until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Season to taste. Transfer to a bowl and cover to keep warm.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Pat barramundi dry with a 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). Cook in batches if your pan is getting crowded. • Remove pan from heat and add the soy ginger mixture, turning fish to coat. TIP: Patting the skin dry helps it crisp up in the pan!