Adam Liaw’s blackened barramundi

This recipe utilises a technique from American soul food where fish is coated with spices and seared to create a delicious coating. Serve with lots of lemon wedges.

Season the barramundi well with salt and pepper. Combine the garlic and onion powders, smoked paprika, cayenne pepper and dried herbs and sprinkle generously over the fish. Heat a large frying pan over high heat and add the olive oil. Fry the fish for about 3 minutes on one side until blackened, then flip. Add the butter to the pan and baste the fish with the butter and oil mix for a further 2 minutes, until just cooked through.

Transfer the fish onto a serving plate and serve with lemon wedges.

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