Australian · 30 min · serves 4

Barbecued barramundi with lemon myrtle

Kept by The Bhook kitchen

Ingredients

• 4 barramundi fillets
• 2 lemons
• 2 tbsp olive oil
• 1 tsp lemon myrtle
• 2 cloves garlic
• 200 g green beans
• sea salt

Method

1. Pat the fillets dry and rub with oil, crushed garlic, lemon myrtle and salt.
2. Get the barbecue or a heavy pan properly hot.
3. Cook skin-side down for 4 minutes without moving it, then turn for 2 minutes more.
4. Blanch the beans and toss in oil and lemon.
5. Squeeze lemon over the fish and rest it a minute before serving.

The skin releases itself when it is ready. Do not force it.