• Wash and dry produce. • Halve, peel, and thinly slice shallot. Quarter lemon. • In a small microwave-safe bowl, combine shallot, 1⁄4 tsp sugar (1⁄2 tsp for 4), juice from half the lemon, and a pinch of salt. Cover with plastic wrap and microwave for 1 minute. Stir and set aside.

• Pat barramundi* dry. Season all over with garlic powder, salt, and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Cook barramundi, skin sides down, until skin is crisp, 4-5 minutes, then flip and cook until cooked through, 2-3 minutes more (reduce heat if browning too quickly). Transfer to a plate and squeeze one lemon wedge (two wedges for 4) over fish. TIP: While barramundi cooks, move on to the next step!

• In a large bowl, whisk together dressing, mustard, a drizzle of olive oil, and juice from one lemon wedge (two wedges for 4). • Add Brussels sprouts, cranberries, and half the pickled shallot (draining first); toss to combine. Taste and season with salt and pepper. TIP: If you have extra time or prefer more tender veggies, massage sprouts in bowl with dressing for 30 seconds before adding cranberries and shallot.

• Roughly chop hazelnuts. • Garnish salad with hazelnuts and remaining pickled shallot (draining first); serve alongside barramundi. Fish is fully cooked when internal temperature reaches 145°.