Speedy Dukkah Barramundi

Halve the unpeeled potatoes, quartering any large ones. Put in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 10-12 mins until tender. Drain.

Meanwhile, pat the fish dry with paper towel, rub with olive oil and season with salt and pepper. Heat a small frypan over medium-high heat until hot. Cook the fish, skin-side down, covered, for 3 mins. Turn and cook, uncovered, for 4 mins or until cooked through (see Kitchen 101). Scatter over 2 tsp dukkah and turn to coat. Remove from the pan.

Combine the ranch dressing, 1 tsp white wine vinegar and 1 tsp water in a large bowl and season with salt and pepper. Add the potato and half the sunflower seeds and toss to coat.

Combine 2 tsp olive oil and 1 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat.

Divide the fish, potato salad and salad leaves among plates. Scatter with the remaining dukkah and remaining sunflower seeds. Enjoy!

Cooking times may vary depending on thickness of fillets. To check if your fish is cooked through, simply use a fork or the tip of a knife to take a peek inside the thickest part of the fish; if it comes apart easily, the fish is cooked.