Dropping the mike on simple goodness, this barramundi just goes to show that less is sometimes deliciously more. A harmonious pairing of pan-fried fish, silky mash and herby buttered greens is all we need to nail the protein-and-veg requirements of fast weeknight cooking.
Peel and chop potatoes into 3cm pieces. Place in a saucepan of cold, salted water over high heat and bring to the boil. Cook for 12–15 minutes or until tender. Drain well and return potatoes to pan with milk. Mash until smooth and season with salt and pepper. Set aside and keep warm. While potatoes are cooking, continue with step 2.
Pick rosemary leaves from their stems and finely chop. Peel and crush garlic. Add garlic and rosemary to butter and mix well to combine.
Brush barramundi with oil and season with salt and pepper. Heat a frypan over medium-high heat. Add fish, skin-side down, and cook for 5 minutes or until skin is crisp. Turn and cook for a further 4 minutes or until fish is just cooked through. Remove from pan and set aside. Wipe out pan.
Halve zucchini and slice diagonally into half-moons. Trim ends from broccolini. Return frypan to medium-high heat. Add greens and 20ml (1 tablespoon) water, cover with a lid and steam for 3 minutes or until softened slightly.
Add butter to pan and cook for 30 seconds or until butter is melted and greens are coated. Season with salt and pepper.
Cut lemon into wedges. Divide mash between bowls. Top with greens and fish and spoon over any butter from pan. Serve with lemon wedges.