Curtis Stone's crispy skin barramundi with seasonal roasted potatoes and warm citrus vinaigrette

Preheat oven to 220C with a baking tray inside and bring a large pot of salted water to the boil.

Toss the potatoes with 2 tablespoons of oil in a large mixing bowl and season with salt and pepper. Bake in a single layer for 15 minutes in the pre-heated baking tray. Turn and bake for another 10-15 minutes until golden brown and easily pierced with a fork. Remove and sprinkle with parsley.

Boil the green beans for 3-4 minutes or until tender but still crisp. Remove from water and place on a tray to cool slightly.

For the vinaigrette, heat 3 tablespoons of oil with crushed coriander seeds in a small saucepan over medium heat for 5 minutes or until fragrant. Remove from heat. Strain the oil and discard the seeds. In a mixing bowl, slowly whisk the oil into the orange juice. Season with salt and pepper, stir in the coriander leaves and add 2 roughly chopped orange segments.

Meanwhile, pat dry the barramundi fillets with a paper towel. Gently score the skin with a sharp knife, making small parallel cuts that slightly penetrate the skin, but not the flesh. Season each side. Heat 1 tablespoon of oil in a large non-stick frying pan over a medium-low heat. Place the fillets skin side down into the pan, turn up the heat to medium-high and cook for 2-3 minutes or until the skin is golden brown.

Turn the fillets and cook for another 1-2 minutes, or until just cooked through. Remove from the pan to rest for 1 minute.

Heat the remaining 1 tablespoon of oil in a separate medium frying pan and cook the green beans over a medium heat for 3-4 minutes. Gently toss in remaining orange segments and season to taste. Remove from the heat.

Arrange the barramundi, potatoes and green beans on 4 plates, drizzling vinaigrette over and around the fish. Serve.