Barramundi is as Australian as it gets — a native fish that swims in our northern waters, silver-scaled and fighting strong. It's got firm white flesh that crisps up beautifully when you cook it right. Here we're using lemon myrtle, a native herb that tastes like lemon but earthier, more complex. You can find it dried in good shops. If you can't get it, use regular lemon zest, but try to track down the myrtle — it makes this dish sing. Quick to cook, clean flavours, proper Australian ingredients. This is bush tucker meets modern cooking.