Exhibit

This composition centres on the Australian barramundi, a fish prized for its firm texture and delicate flavour. The work examines the technique of achieving textural contrast — crisp exterior yielding to tender interior — through precise temperature control and minimal handling. Lemon myrtle, a native botanical, provides citrus notes while connecting the piece to its geographical origin.

The execution is restrained, allowing the primary material to speak. A light flour coating protects the fish during searing, creating the desired crust without masking inherent qualities. Green beans and capers provide punctuation — bright, acidic counterpoints to the richness of butter-finished fish. The work demonstrates how technique can elevate simple materials without unnecessary elaboration.

• 2 barramundi fillets, skin-on (approximately 180g each)
• 1 teaspoon dried lemon myrtle
• 3 tablespoons plain flour
• 1 lemon, halved
• 40g butter
• 2 tablespoons olive oil
• 200g green beans, trimmed
• 2 tablespoons capers, drained
• Sea salt and freshly ground black pepper

1. Pat barramundi fillets dry with paper towel. Score skin in a crosshatch pattern with a sharp knife, taking care not to cut into flesh. Season both sides with salt, pepper, and lemon myrtle.
2. Dust skin side lightly with flour, shaking off excess.
3. Heat olive oil in a large non-stick pan over medium-high heat. When oil shimmers, place fillets skin-side down. Press gently with a spatula for the first 30 seconds to prevent curling.
4. Cook undisturbed for 4-5 minutes until skin is deeply golden and crisp. Flip carefully and cook for a further 2 minutes. Remove to a warm plate.
5. In the same pan, add green beans and 2 tablespoons water. Cook for 3-4 minutes until tender-crisp and water has evaporated.
6. Add butter and capers to pan. Once butter melts and begins to foam, add a squeeze of lemon juice.
7. Serve fish with beans and caper butter, garnished with lemon halves.