Barramundi, Australia's most popular native fish, grilled whole or in fillets with lemon and herbs — a staple of backyard barbecues along the northern and eastern coasts.
Marinate the fillets
Rub the barramundi fillets with olive oil, crushed garlic, the juice of one lemon, salt and pepper, and let them sit while the grill heats.
10 minHeat the grill
Heat a barbecue grill or grill pan to medium-high and oil the grates well.
Grill skin-side down
Lay the fillets skin-side down on the grill and cook without moving them until the skin is crisp and golden.
5 minFlip and finish
Flip the fillets carefully and grill the other side until the fish is just cooked through and flakes easily.
Rest briefly
Move the fillets to a plate and let them rest for a minute before serving.
1 minFinish and serve
Scatter over the chopped dill or parsley and serve with lemon wedges from the second lemon.
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