Pan-Roasted Fish with Caramelised Lemon & Rocket

Ingredients:4 x 160g Barramundi Fillets (skin-on and pin-boned)
Unsalted Butter (for cooking)
Extra Virgin Olive Oil (for cooking)
Sea Salt
Freshly Ground Black Pepper
Squeeze of Lemon Juice
Rocket Leaves (to serve)

Caramelised Lemons:
½ cup Caster Sugar
1 cup Water
3 Lemons (2 cut into 5mm thick slices and 1 juiced)
2 teaspoons Ginger (finely grated)
1 teaspoon Lemon Thyme (finely chopped)

Method:

For the caramelised lemons, place sugar and water in a saucepan and bring to the boil over medium heat, stirring until sugar dissolves.
Increase heat to high and boil rapidly for 5 minutes or until syrup begins to form.
Reduce to lowest heat possible (use a simmer mat, if necessary), then add sliced lemons and juice and cook for another 10 – 15 minutes or until lemon slices are translucent and still hold their shape, taking care that the syrup does not darken in colour and caramelise.
Remove from heat, then add ginger and lemon thyme and leave to infuse until required.
Heat a knob of butter and splash of olive oil in a frying pan over medium-high heat.
Season barramundi fillets with salt and pepper, then place in a hot pan, skin-sides down, and cook for 4 – 5 minutes or until just cooked through and firm to the touch.
Add a squeeze of lemon, then serve pan-fried barramundi topped with caramelised lemons (including a little of the syrup) and rocket salad to the side.