Place all ingredients (except oil) in your blender or in a suitable container or jug and use a stick blender.

Blend for a minute or two until you have a thin paste.

Gradually add the oil and continue to mix with the blender.

You should have sauce consistency.

Check seasoning.

Use immediately or seal and refrigerate. Good for one week in the fridge.

Pre-heat your non-stick frypan with a little oil.

Pat the fish fillet dry. Season very lightly.

Place the presentation side of the fish fillet in the hot oil. (The inside, opposite the skin side).

Leave for 2/3 minutes until it forms a golden crust. Turn the fillet.

Cook for a further 2/3 minutes. Take the pan off the heat. Push the pan to the back of the stove. Cover the fish. There should be enough heat in the pan to finish cooking the fish, without overcooking. Leave for a further 1 ½ minutes, while you quickly finish the garniture.

Some fish are served with the skin on. I think this dish works better skinless.

The Salsa Verde can be used as both an accompaniment for the barramundi and also as a salad dressing.

Plate the grilled fish with either the sauce on the side or separate and the lettuce and tomato also on the plate.

For larger thinner fish fillets you might consider cutting the fish into three pieces and then layering them (lasagne style). i.e: three layers of barramundi interspersed with two tomato/lettuce layers, but you will need to work quickly before the lettuce wilts.