Crispy Skinned Baramundi with White Bean Puree

Method

1. Prepare the fish by patting dry with paper towel, place on a plate skin side up and sprinkle with the salt. Set aside.
2. Heat the olive oil in a small saucepan and fry the garlic for 1 minute, add the beans and water. Either use a stick blender to puree or remove to a blender and mix until a smooth puree is achieved.
3. Return the puree to the saucepan and keep warm over a low heat, letting it reduce and thicken.
4. Prepare a bowl of iced water for the greens. Bring a pot of water to the boil, add the greens, cook 2 minutes then remove to the iced water. Keep the pan of hot water so you can re-heat them briefly.
5. Heat a pan or bbq plate to high heat, add 1 teaspoon of the olive oil and cook the fish skin side down first for 4 to 5 minutes, turn and continue cooking for 2 minutes or more until just cooked through.
6. Place the greens back into the hot water, place the pure onto your plate. Top with the barramundi, drain the greens and serve on the side.