Barramundi with Lemon-Herb Potatoes (Dairy-Free)

Ingredients

• 4 Barramundi Fillets
• about 680 g Potatoes
• 4 tbsp Olive Oil
• 1 Lemon
• 2 tbsp Fresh Rosemary
• 2 tbsp Fresh Thyme
• 2 cloves Garlic
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Wash the about 680 g of potatoes thoroughly and cut them into 2.54 cm (2.5 cm) pieces.
2. 2Finely mince the 2 cloves of garlic. Finely chop the 2 tbsp of fresh rosemary and the 2 tbsp of fresh thyme. In a large bowl, combine the cut about 680 g of potatoes with 2 tbsp of the olive oil, the minced 2 cloves of garlic, the chopped 2 tbsp of fresh rosemary, the chopped 2 tbsp of fresh thyme, 1/4 tsp of the salt, and 1/8 tsp of the black pepper. Toss until the potatoes are evenly coated.
3. 3Spread the seasoned potatoes in a single layer on a large baking sheet. Roast in the preheated oven for 20 to 25 minutes, or until the potatoes are tender when pierced with a fork and lightly golden brown.
4. 4While the potatoes are roasting, pat the 4 barramundi fillets dry with a paper towel. Season both sides of the 4 barramundi fillets with the remaining 1/4 tsp of salt and 1/8 tsp of black pepper. Heat a large skillet (at least 25.4 cm or 25 cm) over medium-high heat. Add the remaining 2 tbsp of olive oil to the skillet and let it heat until shimmering.
5. 5Carefully place the seasoned 4 barramundi fillets into the hot skillet, skin-side down if applicable. Pan-fry for 3 to 4 minutes per side, without moving them, until the fish is opaque throughout and flakes easily with a fork; the internal temperature of the thickest part of the fish should reach 63°C. While the fish is cooking, cut the 1 lemon in half. Once the potatoes are tender and the barramundi is cooked, divide the roasted lemon-herb potatoes among four plates. Place one pan-fried barramundi fillet on top of the potatoes on each plate and squeeze fresh juice from the cut 1 lemon over each fillet before serving.

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