Whole Roasted Barramundi with Crispy Garlic Potatoes

Preheat oven to 400 F. Prepare spice rub: In blender or food processor, combine all ingredients; cover and blend or process until ground and and well mixed.

Rinse fish thoroughly to remove excess blood; pat fish dry with paper towels. With sharp knife, score fish on both sides. Season fish with spice rub; sprinkle salt and pepper over and inside the fish.

Prepare potatoes: in bowl, toss together 1/4 cup olive oil with sliced potatoes, 1 teaspoon chopped fresh garlic and fresh rosemary; season with salt and pepper to taste. Arrange potatoes on sheet tray; bake in preheated oven for 12 to 15 minutes or until tender and evenly browned.

In ovenproof saute pan, heat remaining olive oil over medium-high heat. Add the fish and gently press down to prevent curling. Cook about 5 minutes; turn and cook 3 minutes longer on second side.

Place in preheated oven and roast 3 to 5 minutes. Remove from oven; drain off excess oil.

Add chopped shallot, remainder of chopped garlic, 4 slices fresh lemon, oregano leaves and butter. Using a spoon, baste the fish and return to oven for 3 minutes.

Remove fish from pan and place onto large serving platter. Arrange potatoes over and around fish; garnish with lemon slices, julienned green onions, fresh oregano leaves and a drizzle of olive oil.