Barramundi & Brown Butter Sauce

Thinly slice the spring onions. Finely chop the garlic (or use a garlic press). Thinly slice the leek. Trim the woody ends of the asparagus. Trim the ends of the broccolini. Finely chop the chives. Pick the dill. Slice the sides of the lemon to get two cheeks. TIP: Lemon cheeks are a seed-free alternative to lemon wedges. Use them when serving an elegant meal.

Heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the spring onion, capers and 1/2 the garlic and cook for 1 minute, or until fragrant. Add the leek and cook for 4-5 minutes, or until tender. Season to taste with salt and pepper and transfer to a large bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil if necessary. Add the asparagus and broccolini with a dash of water and cook, tossing regularly, for 5-6 minutes, or until just tender. Season with salt and pepper and transfer to a plate.

Season both sides of the barramundi with a good pinch of salt and pepper. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the barramundi, skin-side down, and cook for 4-5 minutes each side, or until just cooked through. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the butter and cook for 2-3 minutes or until beginning to brown. Add the remaining garlic and cook for 1-2 minutes, or until fragrant. Remove from the heat and stir through the chives. Add a squeeze of lemon juice and season with salt and pepper.