Step 1
Cook the pasta in salted water for 6-8 minutes, or until al dente. Drain, reserving 125ml (½ cup) of the pasta cooking water. Set the pasta aside.
Step 2
Meanwhile, heat the oil in a large non-stick frying pan over high heat. Saute the garlic for 30 seconds until golden and crisp, then scoop it from the pan with a slotted spoon and set aside.
Step 3
Season the barramundi and add to the pan, skin-side down. Cook for 3 minutes until the skin is crisp and the flesh is golden. Flip and cook for another 2-3 minutes, then remove and set aside.
Step 4
To make the sauce, stir the butter, tomato paste, vincotto, chilli flakes and lemon rind in the pan for 2 minutes. Once smooth, pour in the pasta water and bring to a simmer before tossing in the pasta and lemon juice. Stir to coat.
Step 5
Divide the glossy pasta between bowls and top each with the crispy fish, toasted garlic, and a sprig of fresh chervil.
