Australian Barramundi with Lemon Myrtle Potatoes

Ingredients

• 1 1/2 lb baby potatoes, halved
• 2 tbsp olive oil, divided
• 1 tsp ground lemon myrtle
• 1 tsp kosher salt, divided
• 1 1/4 lb barramundi fillets, skin on
• 1 lemon, zested and juiced
• 8 oz green beans, trimmed
• 1 garlic clove, minced
• 2 tbsp unsalted butter
• 2 tbsp chopped parsley and black pepper

Steps

1. Heat the oven to 425°F. Toss potatoes with 1 tablespoon oil, lemon myrtle and half the salt; roast cut-side down until crisp and tender, 25 minutes.
2. Pat barramundi dry and season with remaining salt, pepper and lemon zest.
3. Heat remaining oil in a skillet over medium-high. Cook fish skin-side down until crisp, then turn and cook until opaque and it reaches 145°F.
4. Steam green beans until crisp-tender. Melt butter in the empty skillet with garlic and lemon juice, then toss in the beans.
5. Plate fish with potatoes and beans, spooning any lemon butter over the fish and finishing with parsley.

Allergen note: Contains fish and milk. Check ground lemon myrtle for cross-contact information.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.