Barramundi with Creamed Zucchini with Sorrel Tarragon Carrot Salad

Ingredients

• 4 barramundi fillets, 5 ounces each
• 3 zucchini, cut into 1/4 inch thick half rounds
• 1 tablespoon butter
• 2 cloves garlic, sliced
• 2 tablespoons creme fraiche or sour cream
• 1 bunch sorrel leaves, rolled and sliced as thin as possible
• 2 small carrots, peeled and shredded on a box grater
• 1 small red onion, sliced super thin
• 1 tablespoon EVOO

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