Barramundi with Citrus-Spiced Potatoes and Dill Aioli Recipe

Instructions:

1. 
   1 Prepare the Potatoes

   Boil sliced orange potatoes until tender. Toss with olive oil, orange zest, salt, and a pinch of paprika, then roast until crispy.

2. 
   2 Make the Dill Aioli

   Mix mayonnaise with minced garlic, chopped dill, lemon juice, and zest until smooth.

3. 
   3 Cook the Barramundi

   Heat olive oil and a knob of butter in a pan. Season flathead fillets with salt and pan-fry until crispy, about 4 minutes on the skin side and 2 minutes on the other. Serve immediately alongside the fennel salad and a dollop of the citrus mint yoghurt.