Preheat oven to 180C and line a baking tray with baking paper.  

Pat the fish fillets dry and make 2 insertions lengthways along the skin.  

To make the Chunky Salsa Verde: Place the chopped parsley, coriander, chives,dill, capers, lemon zest and juice, dried oregano, garlic and chilli flakes. Season with a pinch of salt and pepper and add the olive oil. Mix well to combine. Set aside.  

Bring a large frying pan to medium high heat. Drizzle with olive oil. Sear the fish on the skin side for 3-4 minutes, until golden and crispy.  

Transfer to the prepared baking tray. Bake in the oven for 10-12 minutes, until cooked through.  

Spoon some of the Chunky Salsa Verde on a platter and place the barramundi on top. Spoon some more Chunky Salsa Verde over the top and serve with lemon wedges.