Barramundi with Fennel and Cucumber Salad

: Prepare the Ingredients

Wash and dry the vegetables prior to chopping (as required):
- Cucumber: split it in half lengthwise. Scoop the seeds out, then slice the cucumber
- Radish: slice the radishes into thick slices
- Fennel: slice into thick slices
- Mixed Salad Leaves: just wash and dry
- Fresh Thyme: pluck the leaves.

Get the fish out of the fridge 10 minutes before cooking. Pat it dry with a kitchen towel. Then score the skin lightly (that means make light cuts in the skin). Season the fish with salt pepper and some thyme.

: Pan Grill the Fish

Heat up your pan or skillet. Once the pan gets nice and hot, add the cooking oil and make sure to coat the surface of the pan well. There needs to be a nice thin layer of oil, so remove any excess oil. Then gently place the fish skin side down on the pan. Set the heat to medium and let the fish cook for about 3 minutes or until you start to see that it is about 75% cooked (you will see the change in colour). Then flip the fish. If the skin is cooked properly it will be crispy and should come off the pan easily. If you feel it is a little sticky, give a few more minutes.

Once you flip the fish, turn off the pan. There's enough heat to cook the fish through without overcooking it.

: Prepare the Salad, Plate and Serve

In a mixing bowl combine; cucumber, fennel, radishes, mixed salad leaves with the Lemon dressing provided, salt, pepper and some extra virgin olive oil. Garnish with walnuts.

Plate and Serve:
Serve the fish with the salad.