Double Pan-Fried Barramundi & Herby Caper Topping

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Add broccoli and zucchini and cook, tossing, until softened, 5-6 minutes.
• Add garlic and cook, until fragrant, 1 minute. Transfer to a large bowl, season and allow to cool slightly.

TIP: Add a dash of water to the pan to help speed up the cooking process

• Wipe out frying pan and return to medium-high heat with a generous 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) (cook in batches if your pan is getting crowded).
• In the last minute of cook time, add capers and parsley and cook, until fragrant, 1 minute.
• Remove pan from the heat, then add a generous squeeze of lemon juice.

  TIP: Patting the skin dry helps it crisp up in the pan!