BBQ Barramundi

The go-to fish of Australia.

1 fillet of barramundi, approx. 800g
Sea salt
100ml extra-virgin olive oil
1 bunch of kale
1 lemon
Anchovy Dressing½ bunch flat leaf parsley, leaves picked, washed and dried¼ cup of fresh capers, washed1 tin (47g) anchovy fillets20ml red wine vinegar1 medium sized clove of garlic1 teaspoon of Dijon mustard200ml extra virgin oliveZest of 1 lemon

Remove your fish from the fridge and allow to come to room temperature

Blend the parsley in a blender along with the garlic and 1 large ice cube.
Add the capers, Dijon mustard, red wine vinegar, lemon zest and anchovy fillets and process on medium high until combined. Be careful not to overwork it or it will discolour.
With the blender running on medium speed, gradually add the 200ml olive oil in a slow and steady stream. Scrape down the sides with a spatula to ensure the mixture is evenly combining. Turn the machine to high and process for 10 seconds. Season to taste and reserve
Light your fire or BBQ. If cooking with fire, spread the embers evenly across the base of the grate and set your grill rack approximately 12-15 cm above the embers.
Season the flesh side of the fish with some sea salt and grill (skin side down) above evenly distributed embers for 8 to 10 minutes, turning the barramundi during the last 2 minutes of cooking to set the protein.
Transfer the fish to a clean tray, season with remaining sea salt, a squeeze of lemon juice from the lemon and just a drizzle from the 100ml portion of olive oil and leave in a warm place to rest for 2-3 minutes
Spray the kale lightly with remainder of the 100ml olive oil and grill for 2 minutes until crisp and lightly charred, season with sea salt, and remove to a clean bowl, dressing with resting juices from the fish
Serve the fish with the grilled kale and anchovy dressing, decorate with lemon.