This recipe has been adapted for barramundi from Mario Batali’s Grilled Whole Lake Trout with Onions, Olives, and Red Chard from his cookbook Simple Italian Food. Food styling & photography by Nicole Gaffney.

1. Step 1 Preheat the grill or broiler.
2. Step 2 Pat the fish dry, season inside and out with salt and pepper, and brush with 2 tablespoons olive oil. Place on the grill and cook 12 to 15 minutes, turning every 3 to 4 minutes, until the skin is nearly charred and crispy, yet the flesh is still moist near the bone. You can check with a meat thermometer; the internal temperature at the bone should get to 135 to 140° F.
3. Step 3 Heat a 12-inch skillet over medium heat and add 4 tablespoons olive oil. Add the onion and cook 1 minute, until wilted. Add the black olives, chard, and lemon juice and zest and toss until wilted, 2 to 3 minutes. Season with salt and pepper.
4. Step 4 Place the fish on a large serving platter, arrange the chard around the edges, and serve immediately. Pass the green olive pesto and lemon wedges separately, so diners can serve themselves.
5. Green Olive PestoIn a food processor, combine the olives, onion, pine nuts, and garlic and blend for 1 minute. With the motor running, slowly add the olive oil until it forms a thick, smooth paste. Allow to stand 1/2 hour before using. To make pesto the old school way, click here.

RecipesAll recipesChef InspiredGrilled Barramundi with Onions, Olives and Red Chard adapted from Mario Batali