400g whole baby barramundi
30ml vegetable oil
2 drops gumleaf oil (careful, this product is very strong)
1 tbspn butter
30g finely chopped leak
½cup munthari berries
pinch of lemon myrtle

Combine the vegetable oil and gumleaf oil and heat in a frypan to smoking temp. Pan fry fillets until skin is crispy (about 2 mins). Turn over and cook the other side (1 min. or less). Set aside in a warm dish. In the fry pan, melt butter, add leak, muntharies and seasonings. Plate up fish, garnish with leak and muntharies and finish with a generous sprinkle of ground lemon myrtle.

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