I never made Barramundi before because I never saw it in the store before It commonly is called a type of sea bass but it isn't a bass at all.

I have had it in restaurants and enjoyed it, so when it was on sale at my grocer I jumped on it---and happy that I did. Fish is one of those things that is hard to mess up.

I seared this in a cast iron skillet after rubbing it down with canola oil. About 5 minutes/side, then I made a garlic, lemon, and Irish Butter sauce (reduction) in the same pan. All done!

Don't give me a hard time about acid in cast iron---a well seasoned CI pan is not offended by that at all

I served that with brown rice and steamed broccoli for the bride and broccoli rabe for me.