Barramundi with Fresh Fennel

Ingredients:
Barramundi fillets (enough for the number of serves required)
1 fennel bulb with green top
1/2 a lemon
olive oil
black pepper

Method:
I like to cook this on the Weber Q but you can use the oven.
Choose thick barramundi fillets and cut into serving portion size.
Line a baking tray with baking paper.
Drizzle with virgin olive oil then lay the fillet portions in a single layer.
Squeeze the juice of half a lemon over the fish.
Chop the green tops of the fennel bulb and scatter over the fish.
Slice the fennel bulb into fine wedges and place on top of the fish.
Drizzle with a little more olive oil.
Season with plenty of freshly ground pepper.

Place on a baking trivet in the BBQ on low heat and bake for approx 30 minutes or until cooked (check to see if it flakes).

Serve with potato salad (boiled baby potatoes with chopped chives or spring onions, dressed with half/half mix of Greek yoghurt and real egg mayonnaise such as S&W) and a green salad of cos lettuce, cherry tomatoes, cucumber, capsicum, fresh basil plus pitted Kalamata olives and crumbled fetta cheese. The creaminess of the potato salad and the saltiness of the olives and fetta plus the aroma of fresh basil are perfect accompaniments to the fish.