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Preparation Method

Prep broccoli, trimmed, halved crossways green beans, trimmed boneless barramundi fillets with skin on, skin scored garlic cloves, thinly sliced finely chopped fresh chives finely chopped fresh flat-leaf parsley leaves lemon, rind zested into fine strips, juiced Step 1 Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper. Step 2 Place vegetables on prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Toss to coat. Bake for 12 minutes. Step 3 Meanwhile, heat a large non-stick frying pan over high heat. Add fish, skin-side down. Cook for 2 minutes or until skin is very crispy around edges and centre is just starting to crisp. Place fish, skin-side up, on top of vegetables on tray. Bake for 4 minutes or until fish is just cooked through and vegetables are tender. Step 4 Heat remaining oil in a small saucepan over medium heat. Add garlic. Cook, stirring, for 1 minute or until fragrant (do not brown). Add chives and parsley. Cook for 1 minute. Remove pan from heat. Add lemon zest and juice. Season with salt and pepper. Step 5 Serve barramundi and vegetables drizzled with warm garlic and herb oil. source: taste.com.au