Pan Seared Barramundi with Corn and Zucchini
Ingredients
- 6 ears fresh corn on the cob, shucked
- 6 tablespoons butter, plus 2 tablespoons butter, divided
- 1 clove garlic, peeled and smashed
- 1 sprig rosemary, plus more for garnish
- Salt and pepper to taste
- 2 medium zucchini
- 1 lemon, juiced
- 4 6-ounce barramundi fillets, skin on or off
- 2 tablespoons vegetable oil
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