Barramundi with Lime Butter

4 x 250gr barramundi fillets (can also use coral trout)

150gr butter, cut into small cubes

1/3 cup dry white wine

1 tbsp. soy sauce

1 apple

6 spring onions

Juice of 2 limes or lemons

• Place fillets on a greased tray and place under grill until just cooked, keep warm.

• In a fry pan, bring lime juice, soy sauce and wine to the boil and reduce by half.

• Lower heat and whisk in the cubes progressively, being careful not to boil the liquid, which will become even and thicken.

• Cut apple and spring onions into thin strips and sauté quickly in butter in another pan.

• Place them in middle of plate, set fish on top and cover with the sauce.