Barramundi with Smoky Eggplant Purée, Confit Fennel & a Citrus Sauce

The recipe is a little involved but is worth the effort as the complex flavours of the fennel and eggplant marry so well with the sweetness of the barramundi. To streamline preparation, the confit fennel and the eggplant purée can be made the day before and the sauce can be prepared a few hours in advance, leaving only the fish to take care of at the last minute.