Barramundi with Spiced Cabbage, Capers & Toasted Almonds

Barramundi fillets have few bones; I like to roast them with their skin on, in a little olive oil, but they are also excellent for pan-frying, as well as steaming and grilling on a flat grill plate.

This recipe needs some advance planning, since the spiced cabbage is lightly pickled for 36 hours, but the actual cooking takes little time and the finished dish is a beautiful combination of tender fish with the sour and spicy flavours of the cabbage.