Barramundi with Creamed Zucchini with Sorrel Tarragon Carrot Salad

4 each barramundi fillets, 5 ounces each
3 each zucchini, cut into 1/4 inch thick half rounds
1 T butter
2 cloves garlic, sliced
2 T 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 T EVOO

for the barramundi:
Place the fillets on an oven proof baking sheet and brush with olive oil. Place under the broiler on high heat and allow to cook for 3 minutes. Rotate the tray to the very bottom rack of the oven and turn the heat off. There should be enough heat in the oven to continue to cook the fish gently as you prepare the rest of the meal.

for the zucchini:
In a large pan saute the garlic in the butter. When the garlic begins to brown add in the zucchini and toss to combine. Allow to saute for another minute and then season with salt and add the creme fraiche. Reduce the heat to medium and allow the zucchini to simmer in the cream. When the sauce has reduced to a thick glaze, about 5 minutes, remove from the heat and reserve.

for the salad:
mix the shredded carrot with the sliced sorrel and onion. Toss with the EVOO and season with salt.

to serve:
divide the zucchini into two bowls and place each fillet on top. Garnish with the salad and serve immediately.