• Chop broccoli (including stalk!) into small florets. 
• Slice zucchini into sticks.
• Finely chop garlic. 
• Slice lemon into wedges.
• Roughly chop kalamata olives and parsley. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Add broccoli and zucchini and cook, tossing, until softened, 5-6 minutes.
• Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl, 
season with salt and pepper and allow to cool slightly.

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

• Wipe out frying pan and return to medium-high heat with a generous drizzle 
of olive oil.
• Pat barramundi dry with a paper towel and season both sides. When oil is 
hot, cook barramundi, skin-side down first, until just cooked through, 
5-6 minutes each side (depending on thickness).
• In the last minute of cook time, add olives and parsley and cook until 
fragrant, 1 minute.
• Remove pan from heat, then add a generous squeeze of lemon juice.

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

• To the bowl with slightly cooled veggies, add rocket leaves and a generous 
squeeze of lemon juice.
• Divide garlicky veggies and herby olive barramundi between plates. Spoon 
over any remaining topping from the pan. 
• Serve with any remaining lemon wedges. Enjoy!