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 with salt and pepper
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).
• Remove pan from heat, then add the soy-ginger mixture, turning fish
to coat.
TIP: Patting the skin dry helps it crisp up in the pan!