Crispy skinned barramundi with lemon myrtle dressing

(Serves 6)
6 plate-size barramundi
lemon myrtle leaves (fresh, if available)

Lemon myrtle dressing:
2 tablespoons dried lemon myrtle leaves
1 cup extra virgin olive oil
seasoning to taste

For serving:
salad greens, roasted bunya (or macadamia) nuts

Smear fish with dressing and place fresh lemon myrtle leaves inside the fish.
Heat a little of the dressing in a very hot pan and sear fish for 2 minutes each side, then place on an oven tray, drizzle with more dressing and bake at 200°C for 5 minutes.
The skin should be crispy, and the flesh spongy to touch.

Lemon myrtle dressing:
Combine oil and dried lemon myrtle leaves and season to taste.
Allow flavours to develop for 12 hours or more.
Serve whole on salad greens, garnished with bunya nuts.

Source: Australian Seafood Users Manual