Barramundi is a versatile fresh-water fish that we love, but any firm-flesh white fillets work for this recipe.

Fresh fish is so fast to cook, which makes this dish a great weeknight dinner.

The extra lemon juice and zest gives it an aromatic freshness.

Cook time can vary depending on the thickness of the fish fillets.

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Serves 2

Ingredients

2 barramundi fish fillets
1 tsp salt
2 tsp pepper
Garlic-infused olive oil
2 lemons, juice and zest
6 sprigs fresh oregano

Method

Preheat a heavy-based frypan over medium heat.

Season barramundi well with salt and pepper, pressing it into the flesh so it adheres well.

Add a couple of tbsp oil to the pan. Once hot, add the fish and fry for about two to three minutes or until a crust forms.

Add half the oregano, squeeze over the juice of one lemon, and add the zest. Turn and repeat.

Place fish on plates. Drizzle over a little more olive oil, scatter over lemon zest and oregano, and serve with remaining lemon.