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 green beans. 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. Simmer uncovered until fork-tender, 10-12 min. After 6 min, add green beans. Continue cooking until potatoes are done. Drain potatoes and green beans, then transfer to a large bowl.

While potatoes cook, 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.**

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 green beans. 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 potato and green bean salad and barramundi between plates. Sprinkle 1/8 tsp smoked paprika (dbl for 4 ppl) over salad. Dollop barramundi with horseradish remoulade.