1Pat the barramundi fillets dry with paper towels, then sprinkle on all sides with salt. Heat the olive oil in a large frying pan over medium-high heat. Once the oil is hot, place the fish into the pan, skin-side down. Cook for 4-5 minutes, or until the skin is crisp and lightly golden. Flip and cook for a further 3-4 minutes, or until cooked to your liking.
2Meanwhile, combine the ingredients for the salsa verde in a small bowl. Season to taste with salt and pepper and set aside.
3Just before serving, combine the ingredients for the fennel and apple salad gently in a large mixing bowl.
4Divide the crispy skinned barramundi between plates and serve with the fennel-apple salad and a dollop of salsa verde on the side.
