Barramundi

Husband is the fortunate recipient of pan-cooked Barramundi, purchased fresh from our local farmers market. The sales gal recommended I sautee olive oil, butter, basil and garlic, then put the fish on. We don't use butter, so here's what I did:

• Pour EVOO or other olive oil into a cold skillet. Add basil and garlic powder. Heat to medium-high heat. Add fish slice, skin side down. Top with three slices of lemon.
• Cook for two to three minutes.
• Remove lemon slices to side of pan, flip fish and place atop lemon slices for an additional minute. Peel skin off fish with tongs and discard. Slide fish over to cook next to lemon slices.
• Flip once more and cook until flesh is white with golden brown sear.
• Remove from heat. Discard lemon slices.

Simple, eh?