Wash and dry the barramundi on paper towel, season both sides. Grill skin down in hot pan with a little oil until skin is crisp.
Place in oven dish and fill with the Mt Zero Organic Extra Virgin Olive Oil until two thirds of the fish is covered
Place in oven for 15 mins on 90 degrees then check. Depending on the thickness of fish, this step could take a little longer.
For the pumpkin puree, sauté the pumpkin and red onion in a pan, add sumac, sugar and seasoning and cook for two more minutes.
Add white wine and water, cover, and reduce by two thirds on a low heat.
When pumpkin is soft and cooked, place in a blender and mix with cream and olive oil. Taste to check on seasoning.
In the meantime, add all the ingredients for the gremolata in a separate blender and mix well. Check seasoning.
Place the pumpkin puree on a warm plate.
Take barramundi out of the oil and sit on paper towel quickly, then place on puree.
Garnish with gremolata, caviar, sugar snaps and micro herbs.