Barramundi and Brown Butter Lemon Sauce

While potatoes roast, trim the snap peas. Peel, then thinly slice shallot into 1/8-inch slices. Zest, then juice half the lemon (1 lemon for 4 ppl). Heat a large non-stick pan over medium-high heat. When hot, add the pine nuts to the dry pan. Toast, stirring often, until golden-brown 2-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a medium bowl.

Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then snap peas and shallots. Cook, stirring occasionally, until peas are tender-crisp, 4-5 min. Season with the salt and pepper. Transfer to the medium bowl with the pine nuts and cover to keep warm.

Pat the barramundi dry with paper towels, then season with salt and pepper. Add 1 tbsp oil (dbl for 4 ppl) to the pan then the barramundi skin side down. Cook, until golden-brown and cooked through, 4-5 min per side.** Set aside on a plate skin-side up.

Add 1 tbsp butter (dbl for 4 ppl) to the same pan. Swirl to melt, 1 min. Remove the pan from heat. Add the lemon juice. Stir together, scraping up all the brown bits from the bottom of the pan, until combined, 30 sec.