Pan-fried barramundi with sugar snap pea and couscous salad

Place couscous and 310ml water in a small saucepan, bring to the boil, cover with a tight-fitting lid, reduce heat to low and cook until water is absorbed (8-10 minutes). Remove from heat and stand for 5 minutes, then fluff with a fork.

For goat’s cheese dressing, combine ingredients in a small food processor, process until smooth. Transfer to a large bowl. Season and set aside.

Drizzle fish with olive oil and season all over. Heat olive oil in a non-stick frying pan over medium-high heat. Cook fish skin-side down until skin is golden and crisp (3-4 minutes). Turn and cook until just cooked through (2 minute). Transfer to a plate to rest. Wipe pan clean with paper towel. Return pan to medium-high heat. Add butter and cook, swirling pan, until melted. Add rosemary and cook until butter is nut brown (2-3 minutes). Remove from heat; add lemon juice and stir to combine.

For sugar snap pea salad, combine ingredients in a bowl with couscous; dress with dressing and season.

Divide salad and barramundi among serving plates. Drizzle fish with rosemary burnt butter, crumble over goat’s chese and scatter with extra herbs to serve.