Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Roughly chop the red capsicum. Spread the potato over one side of an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Place the capsicum on the other side of the tray, drizzle with olive oil, season with salt and pepper and toss to coat. Roast the veggies until tender, 25-30 minutes.

While the veggies are roasting, cut the broccoli into small florets, then roughly chop the stalk. Finely chop the garlic (or use a garlic press). Finely chop the brown onion (see ingredients list). Finely chop the kalamata olives. Roughly chop the parsley.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli, then a splash of water and cook until tender, 5-6 minutes. Season with salt and pepper. Transfer to a plate and cover with foil to keep warm.

Rub both sides of the barramundi with a good pinch of salt and pepper. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the barramundi, skin side down, and cook until just cooked through, 3-4 minutes each side. Transfer to a plate and set aside. TIP: The barramundi is cooked through when the centre turns from translucent to white.

Finely chop the roasted capsicum. Return the frying pan to a medium-high heat with a drizzle of olive oil, if needed. Add the butter and onion and cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Add the olives and capsicum and stir to combine. Remove from the heat, stir through the parsley and season to taste with salt and pepper.

Divide the barramundi between plates and spoon over the roast capsicum and olive salsa. Serve with the potato and broccoli.