• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Pat barramundi dry with a paper towel, then sprinkle both sides with lemon
pepper seasoning and season with salt and pepper.
• When oil is hot, cook barramundi, skin-side down first, until just cooked 
through, 5-6 minutes each side (depending on thickness). Transfer to 
serving plates and cover to keep warm. 

TIP: Patting the skin dry helps it crisp up in the pan! 

• Meanwhile, trim baby broccoli and halve any thicker stalks lengthways.
• Trim pea pods. 
• Finely chop garlic. 

• Wipe out frying pan and return to high heat with a drizzle of olive oil.
• Cook baby broccoli and pea pods, tossing, until tender, 5-6 minutes. 
• In the last minute of cook time, add garlic and a drizzle of balsamic
vinegar, cooking until fragrant, 1 minute. Season to taste. 

TIP: Add a dash of water to the pan to help speed up the cooking process. 

• Divide garlic greens between plates with lemon pepper barramundi. 
• Serve with dill & parsley mayonnaise. Enjoy!