Sauteed barracuda and mushrooms in butter

Tear the maitake and shimeji mushrooms into bite-sized pieces, and cut the shiitake mushrooms into quarters

Use barracuda fillets that have been cut into three pieces. Season both sides with salt and white pepper, then lightly coat with all-purpose flour

Add olive oil and minced garlic to a frying pan and heat over high heat. Once fragrant, add the mushrooms from step [1] and cook until browned

Midway through cooking, add salt, white pepper, and melted butter. Once the volume has reduced, add Italian parsley and turn off the heat

Heat olive oil in a separate frying pan and cook the barracuda fillets skin-side down. After about 1.5 minutes, flip them over, add clarified butter, and continue cooking while basting with the butter

After cooking for a total of about 2 and a half minutes, remove from the heat and place on a plate. Top with the sautéed mushrooms from step [4], and finish by sprinkling with Italian parsley and olive oil