Pan-Fried Barramundi with Lemon Butter Sauce

Peel and cut potatoes into 2cm pieces. Place in a saucepan of cold, salted water, cover and bring to the boil. Cook for 15 minutes until tender. Drain, return to saucepan with half the cream and half the butter. Bring to the boil again, then remove from heat and mash.

Remove leaves from cavolo nero stalks, discarding stalks. Finely slice cavolo nero. Halve and wash leek thoroughly, then place cut side down on a chopping board and thinly slice. Pick dill fronds from their stems and roughly chop.

Heat 1 tablespoon oil in a large frypan over medium heat. Add leek and a pinch of salt flakes and cook, stirring constantly, for 5 minutes or until softened. Add cavolo nero and cook, stirring occasionally, for a further 5 minutes. Combine this mixture with the mashed potato and set aside to keep warm. Season with salt and pepper to taste.

Dust fish evenly in flour. Heat remaining oil in a frypan over medium heat. Add the fish, skin-side down, and cook for 5 minutes or until crisp. Turn and cook for 2 minutes. Remove frypan from heat and rest fish in the pan for 3 minutes. Transfer to a plate and keep warm.

To make the sauce, juice the lemon. Add lemon juice, remaining butter, Dijon mustard and remaining cream to the pan and place over medium heat. Bring to a rapid simmer and cook sauce for 2 minutes or until slightly reduced. Season with salt and pepper.

Fold most of the chopped dill through the mash. Spoon potato mash onto plates and top with fish. Drizzle with the lemon pan sauce and scatter with remaining dill to serve.