Before starting, wash and dry all produce. Garlic Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Cut potatoes into 1-inch pieces. Trim, then halve snap peas. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min. Add snap peas to the pot with potatoes in the last 3-4 min of cooking. Continue cooking until potatoes are fork-tender and snap peas are tender-crisp. Drain potatoes and snap peas, then transfer to a large bowl.

Meanwhile, zest then juice half the lemon (whole lemon for 4 ppl). Peel, then mince or grate garlic. Finely chop half the pickles. Roughly chop remaining pickles. Pat barramundi dry with paper towels, then season with salt and pepper.

Add horseradish, half the mayo, half the Dijon, finely chopped pickles and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then barramundi, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 2-3 min.**

Meanwhile, add lemon zest, 1/2 tbsp lemon juice (dbl for 4 ppl), remaining mayo, remaining Dijon, remaining garlic and roughly chopped pickles to the bowl with potatoes and snap peas. Season with salt and pepper, to taste, then stir to combine. (TIP: Add 1/4 tsp sugar [1/2 tsp for 4 ppl], if desired!)

Divide salad and barramundi between plates. Sprinkle 1/8 tsp smoked paprika (dbl for 4 ppl) over salad. Dollop horseradish remoulade over barramundi.