Barramundi

Instructions

1. Pat the fillets dry with kitchen paper and season them with salt and pepper on both sides.
2. Heat the oil in a non-stick pan over medium-high heat until it just starts to smoke.
3. Lay the fillets skin side down first and cook for 3 to 4 minutes without moving them, until the skin is crisp.
4. Turn the fillets over, add the butter and thyme, then cook for 2 minutes, basting the fish with the foaming butter.
5. Add the juice of half a lemon and the herbs, then serve straight away with the rest of the lemon cut into wedges.