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We’re making a pair of simple sides to accompany crispy-skinned barramundi in this recipe. Sautéed corn and red onion offer bursts of tangy sweetness, while garlic mashed potatoes—made by boiling and then mashing whole garlic cloves with Yukon Gold potatoes—add comforting heartiness. It all comes together with the classic flavors of creamy tartar sauce and a garnish of herbaceous fresh dill.

Ethan Mick

with Corn & Tartar Sauce

Barramundi & Garlic Mashed Potatoes

Skin-On Barramundi Fillets

Garlic

Of Corn

Yukon Gold Potatoes

Dill

Butter

Mayonnaise

Sweet Pickle Relish

Capers

Dijon Mustard

White Wine Vinegar

Red Onion

Ingredients

Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove to flatten. Peel and thinly slice the onion. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Roughly chop the dill.

Prepare the ingredients:

Add the **potatoes** and **garlic** to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the **butter** and a drizzle of olive oil; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.

Make the garlic mashed potatoes:

While the potatoes cook, in a bowl, combine the **mayonnaise**, **mustard**, **capers**, **pickle** **relish**, and **half the vinegar**; season with salt and pepper to taste.

Make the tartar sauce:

While the potatoes continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **onion** and **corn**; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat. Stir in the **remaining vinegar** and **half the dill**; season with salt and pepper to taste. Transfer to a bowl. Wipe out the pan.

Cook the vegetables:

While the potatoes continue to cook, pat the **barramundi fillets** dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin side down, and cook 3 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Transfer to a plate.

Cook the barramundi:

Divide the **cooked barramundi fillets**, **garlic mashed potatoes**, and **cooked** **vegetables** between 2 dishes. Garnish with the **remaining dill**. Serve with the **tartar sauce** on the side. Enjoy!