Crispy Skin Barramundi

Ingredients

• 1 whole barramundi, cleaned and gutted

• 1/4 cup chopped fresh parsley

• 1 preserved lemon, thinly sliced

• 1/4 cup sliced fennel

• Salt and pepper to taste

• Olive oil for brushing

Method

1. Rinse the barramundi under cold water and pat dry with paper towels. Make diagonal cuts on both sides of the fish, about 1 inch apart, almost to the bone. This will help the flavours penetrate while cooking.

2. In a bowl, mix the chopped parsley, preserved lemon slices, and sliced fennel. Stuff this mixture generously into the middle of the barramundi. Season the fish with salt and pepper.

3. Preheat your grill to high heat. Brush the grill grates with oil to prevent sticking.

4. Brush the fish generously with olive oil to prevent sticking and carefully place the barramundi onto the hot grill. Let it cook without moving it for about 5 minutes. This will allow the skin to become crispy.

5. Gently flip the barramundi using a spatula. Cook on the other side until the fish is cooked through and flakes easily with a fork. This should take another 5-7 minutes, depending on the thickness of the fish.

6. Once the barramundi is cooked through, remove it from the grill. Serve the grilled barramundi with your choice of sides.

   Consider making fish tacos by flaking the grilled fish and serving it in taco shells with your favourite toppings.