North Queensland barramundi on potato discs with tomato salad

Cook potatoes with thyme in a pan of boiling water for 6 minutes. Remove and drain; set aside.

Heat oil in a frying pan over medium high heat. Cook fillets for 2-3 minutes on one side and turn over. Cook a further 2 minutes, depending on the thickness of the fillet. Alternatively, place seared fillets into a moderate oven for 5-8 minutes or until cooked through. Remove and keep warm.

To check if the fillets are cooked, place the blunt end of the skewer through the fish. If there's no tension, they're ready.

For the caper and almond sauce, melt butter in a saucepan over medium heat. Add diced red onions and cook for 2 minutes. Add diced tomatoes, almonds and capers and continue cooking for a further 2 minutes. To finish, add the extra virgin olive oil and chopped parsley. Season with salt and cracked pepper.

For the tomato salad, use 1 whole tomato on each plate, to the side of the plate, place the bottom of the tomato on the plate first, followed by a slice of bocconcini and then a basil leaf. Continue this until you finish with the top of the tomato. Drizzle with a little extra virgin olive oil and season.

In the centre of the plate, place 2 potato discs, followed by the barramundi on top. Pour over the caper and almond sauce and garish with 2 spears of asparagus and a lemon cheek on the other end of the plate.