Barramundi with Grenobloise sauce and colcannon

For colcannon, cook potato in a saucepan of boiling, salted water (15-20 minutes) or until tender; drain. Return pan to heat with cream and butter and cook until heated, then quickly pass hot potato through a ricer into the pan (see note). Add spinach and spring onion to pan, stir over low heat until just wilted. Season to taste and keep warm.

Meanwhile, heat oil in a large frying pan over high heat. Season fish all over with sea salt and cook, skin-side down first, pressing fillets until beginning to brown (2-3 minutes). Turn fillets over, add butter and capers, cook until butter browns (4-5 minutes). Add lemon juice and once sizzling, remove pan from heat and rest barramundi, spooning over brown butter occasionally, for 5 minutes.

To serve, divide colcannon between plates, top with barramundi and spoon over brown butter sauce. Top with mico parsley and red-vein sorrel.