Pan Seared Barramundi Fillets with Plums and Ginger

Preheat oven to 400 degrees Fahrenheit.

Place the plums cut side up in an 8x8 baking dish and drizzle with 1 tablespoon of olive oil, season with salt, and roast 15 minutes until the plums soften and begin to caramelize. When cool enough to handle, cut the plums in chunks and reserve.

Pat the fish dry with paper towels and season with salt. Press the Szechuan peppercorns into the fish fillets.

Heat the remaining olive oil in a saute pan until it shimmers and smokes. Lower the fish fillets into the pan serve side down. Sear the fish 3 minutes on one side, flip, and then cook another 1 to 2 minutes until the fish is cooked through. Transfer the fillets to a platter and cover with foil to keep fillets warm while making the sauce.

Discard all but a light film of oil from the saute pan. Add the shallots and the ginger and saute briefly. Deglaze the pan with Riesling and add the reserved plums.

Reduce the sauce until the liquids are nearly gone. Add the butter along with any juices that have run out of the fish. Work the butter into the sauce with a heat proof rubber spatula moving the pan on and off the heat as needed.

Plate the fish atop the braised baby bok choy and top with the sauce.