Pat the barramundi fillets thoroughly dry with paper towels, paying special attention to the skin to ensure it crisps up nicely.

In a small bowl, combine the cumin, coriander, smoked paprika, turmeric, sea salt, and black pepper.

Rub the spice mixture generously over the flesh side of the fish, and season the skin side lightly with just a pinch of salt.

Heat the olive oil in a large non-stick skillet over medium-high heat until the oil is shimmering but not smoking.

Place the fillets skin-side down in the hot pan and press them gently with a spatula for 10-15 seconds to prevent the skin from curling.

Cook undisturbed for about 4-5 minutes until the skin is golden brown and crispy.

Flip the fillets carefully, then add the butter and minced garlic to the pan, letting the butter foam.

Cook for another 2-3 minutes, spooning the garlic butter over the fish, until the flesh is opaque and flakes easily with a fork.

Transfer the fish to serving plates immediately, garnish with fresh cilantro, and serve with lemon wedges on the side.