Recipe:

Ingredients;

200gms barramundi skin on
100gms Kipfler potatoes
25gms Pancetta
Mustard Mizuna ½ bunch
Macadamias
Thyme – pinch

Pesto
Basil
Salted ricotta
Pine nuts
Extra virgin olive oil

Method;

Steam the kifler potatoes for 15 minutes. Slice the potatoes then pan fry in extra virgin olive oil with pancetta, mustard mizuna, macadamias and thyme.
Next step season the barramundi and pan fry for colour and then cook in the oven at 180 degrees for 10 minutes.
Pesto; Blend up the basil, salted ricotta, pine nuts and olive oil, season to taste.
Place potatoes on the plate, sit the fish on top and then garnish with pesto and a slice of lemon.