Ingredients

• 4 x 200g Barramundi fillets

• Olive oil

• 60g Unsalted butter

• 1 x Medium leek - washed and finely diced

• 1/2 x Cup white wine or chicken stock

• 1 x Tablespoon grated ginger

• 1/2 x Cup freshly squeezed orange juice

• 1/4 x Cup lemon juice

• 1/4 x Teaspoon black pepper

• Salt to your taste or special diet

Preparation

Pat dry the Barramundi fillets then season both sides with salt and pepper. Then in a heavy based frying pan add olive oil and heat to medium high.

Now place the Barramundi fillets skin side down and without moving fry for 5-6 minutes until the skin is golden brown then flip the fish until the underside is brown then set aside and keep warm.

Next, add the butter to the pan and allow to brown without burning (important) then add the leeks and fry until soft and fully caramelised.

Then add the wine, capers, ginger, orange juice and lemon juice. Stir to bring everything together with the leeks then return the fish to the pan and cook for around 3 minutes, spooning the Caper Butter sauce over the fish until the fish is opaque and ready to serve.