To begin, preheat your grill to medium-high heat (about 200°C/390°F). While the grill heats up, take a large bowl and combine the olive oil, lemon zest, lemon juice, minced garlic, and fresh thyme. Whisk together until well blended. This simple marinade will infuse the barramundi with bright, fresh flavours.

Place the barramundi fillets into the bowl with the marinade, ensuring each fillet is evenly coated. Allow the fish to marinate for about 10 minutes. Be careful not to marinate for too long, as the acid from the lemon can begin to "cook" the fish. This brief marinating time will help the fish absorb the flavours without compromising its texture.

While the fish marinates, prepare the grill. Lightly oil the grill grates to prevent sticking. This step is crucial when grilling fish with skin, as it helps maintain the integrity of the skin and keeps the flesh intact during cooking. You can use a paper towel dipped in oil and tongs to carefully grease the grates.

Once the grill is ready, season the marinated barramundi fillets generously with salt and pepper on both sides. Place the fillets skin-side down on the grill. Grill for 4-5 minutes without moving them to ensure the skin becomes crispy and releases easily from the grill.

After the first 4-5 minutes, gently flip the fillets using a wide spatula. Cook for an additional 2-3 minutes on the other side, or until the fish is opaque and flakes easily with a fork. Be cautious not to overcook the barramundi, as it will continue cooking slightly after being removed from the grill.

While the fish is grilling, prepare the lemon wedges and chop fresh parsley for garnish. The lemon wedges will add an extra burst of freshness when serving, while the parsley brings a pop of colour and a hint of earthy flavour that complements the fish beautifully.

Once the barramundi is fully cooked, remove it from the grill and let it rest for a couple of minutes. Resting allows the juices to redistribute throughout the fish, ensuring every bite is moist and flavourful. The crispy skin should remain intact, providing a delightful contrast to the tender, flaky flesh.

To serve, plate each fillet and garnish with a sprinkle of fresh parsley. Add lemon wedges on the side for squeezing over the fish just before eating. Barramundi pairs wonderfully with simple sides like grilled vegetables, a fresh salad, or steamed rice. For an extra touch, drizzle a bit of olive oil over the top or serve with a garlic butter sauce to enhance the natural sweetness of the fish.