Linds’ Aussie Backyard Barramundi Plate

• Meanwhile, thinly slice cucumber. 
• Roughly chop baby cos lettuce (see ingredients).

• In a small bowl combine garlic aioli, Worcestershire sauce (see ingredients) and hot sauce. Set aside. 

• When the wedges have 10 minutes remaining, in a medium bowl, combine barramundi, Aussie spice blend and a drizzle of olive oil. 
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat barramundi dry with paper towel and season both sides.
• When oil is hot, cook barramundi, skin-side down first, until just cooked through, 4-5 minutes each side (depending on thickness).

TIP: Patting the skin dry helps it crisp up in the pan!
TIP: White fish is cooked through when the centre turns from translucent to white.

• In a large bowl combine cos lettuce, cucumber, a drizzle of olive oil, vinegar and a pinch of salt and pepper.