Cook time: 20 mins | Prep time: 10 mins | Serves: 3

Ingredients.

• 600g Barramundi boneless fillets

• 1/4 cup verjuice

• 1 teaspoon of chilli flakes

• 1/4 cup of capers with liquid

• 6 thin lemon slices

• 4 sprigs of dill

• cracked pepper and salt

• 1/2 cup pickled fennel, see recipe below. Otherwise use fresh shaved fennel.

Method.

1. Preheat oven to 180°C fan forced (350°F). In a baking dish, line with parchment paper and lay fish skin side down.

2. Pour verjuice over fish, add chilli flakes, capers with 1 tablespoon of caper liquid, lemon slices. Use two sprigs, pick and sprinkle over the dill.

3. Drizzle with a little olive oil, cracked pepper, and a little sea salt.

4. Bake for 20 minutes at 180°C.

5. Serve baked barramundi with leftover dill sprigs and shaved pickled fennel or fresh fennel thinly shaved with a mandoline.

Pickled fennel:

1. Shave 1/2 a fennel bulb with a mandoline. Use a large jar and push fennel into the jar. Fill half with white vinegar. The other half with water. 1 teaspoon of sugar, 1 teaspoon of salt, and 1 tablespoon of peppercorns. Place the lid on and shake around. Store in the fridge for up to 3 months. Use after 1 hour.

Enjoy! Amanda x