Here's my not-so-traditional take on a Niçoise salad. I've given this version of the French classic a bit of an Australian accent by making it with pan-crisped barramundi fillets, which I've left whole. I've also added simmered cherry tomatoes for a bit sweetness that works beautifully with the salty hit of capers and olives.
Slice potatoes into 1cm-thick rounds. Place in a saucepan, cover with cold salted water and bring to the boil. Simmer for 8–10 minutes or until just cooked. Carefully drain and set aside.
Halve cherry tomatoes. Peel and thinly slice garlic. Pick parsley leaves from their stems and roughly chop.
Pat barramundi skin dry with paper towel and season with salt. Heat 2 teaspoons oil in a frypan over medium-high heat. Add fish, skin-side down, and cook, pressing down with a spatula to keep the fish flat, for 4 minutes or until skin is golden. Turn and cook for a further 3–4 minutes or until fish is just cooked through. Set aside on a plate to rest and keep warm.
Return frypan to medium-high heat. Add tomato and garlic and cook, stirring, for 2 minutes or until tomato starts to breakdown. Add capers, olives and parsley and cook for a further 30 seconds or until warmed through. Season to taste with salt and pepper.
Juice ½ the lemon and place in a bowl with remaining oil. Add rocket, salt and pepper and toss to combine.
Cut remaining lemon into wedges. Divide potatoes and fish between plates and spoon over tomato mixture. Serve with rocket salad and lemon wedges.