Barramundi Zoodles with Lemon Butter Sauce

2 fresh local barramundi fillets 
2 medium zucchinis
Dimples Lemon Shallot Butter

1 tbsp olive oil
Salt & cracked black pepper
Fresh parsley (chopped, to garnish)
Optional: grated parmesan or chilli flakes

1 - Prep the zucchini noodles
Spiralise zucchinis into noodles and lightly salt. Place in a colander for 5 minutes to drain excess water, then pat dry with paper towel.

2 - Cook the barramundi
Heat olive oil in a large pan over medium-high heat. Pat fillets dry, season with salt and pepper. Place skin side down and cook for 3–4 minutes until skin is crispy. Flip and cook another 2–3 minutes until flesh is opaque and flakes easily. Remove and rest.

3 - Add our Lemon Shallot Butter Home-made by us - ready for you...

4 - Toss zucchini noodles- Add zucchini noodles to the pan and toss quickly in the lemon shallot butter (1–2 minutes only, so they stay slightly crunchy). Season lightly with salt and pepper.

5 - Plate up
Divide zucchini noodles between plates. Top with barramundi fillets. Spoon extra lemon shallot butter from the pan over the fish. Garnish with parsley, and add parmesan or chilli flakes if desired.