Heat IW1 pack (Olive Oil) in a pan on medium flame, place IW2 pack (Barramundi Fillet) skin side down, and cook for 4–5 minutes until the skin turns crisp.

Flip the fish, add IW3 pack (Butter, Garlic), and baste continuously for 2–3 minutes until cooked through; remove and keep aside.

In the same pan, add IW4 pack (Onion) and sauté for 2 minutes until softened.

Plate the fish over the sautéed onion, top with IW5 pack (Cherry Tomatoes, Black Olives, Capers, Parsley), and garnish with IW6 pack (Parsley).