Wild barramundi with saffron potato crust, black mussels and green masala sauce

The season for wild barramundi in North Queensland and the Northern Territory starts in early February and lasts through to winter. It is a delightful fish, being quite large and having moist, tight flesh. Barramundi of a similarly large size are also being farmed in Queensland — these are saltwater-purged before killing. Remember, however, that the farmed species never have quite the same flavour as those caught in the wild. (I never use the smaller, plate-sized farmed barramundi as I find