Pat Barramundi fillets with a paper towel until very dry. Season flesh side with salt and pepper and sit at room temperature skin side down on a paper towel
In a frypan heat 2-3 tablespoons of vegetable oil to high
Add in Barramundi fillets, skin side down
Using a spatula, press down on each fillet for 10 seconds so the whole skin is pushed flat against the pan
Turn the heat down to low/medium
Cook for around 5-6 minutes or until the side of the fish looks cooked about ¾ way up to the top
Flip it over and cook for 1-2 more minutes until cooked through
Season the crispy skin with extra salt flakes
Sauce: Whisk oil, vinegar, and mustard together until well combined
Add cornichons, capers and seasoning to taste
Just before serving, add herbs and quartered boiled egg – mixing carefully
Put a good spoonful of sauce on the plate and spread around
Place the barramundi skin side up on top and arrange the peeled prawns around
Spoon over some more sauce, garnish with fresh herbs and lemon wedges
Serve with a crispy salad and crusty bread to soak up the sauce!