Seared Barramundi & Salsa Verde

• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook green beans and zucchini, tossing, until tender, 4-6 minutes.
• Add garlic and chilli and cook until fragrant, 1 minute. Transfer to a bowl, 
season to taste and cover to keep warm.

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