Fired up the BGE tonight and used one of my Grill Gates as a deflector/griil. We par boiled the spuds and coated them in oil while the main fare being the barramundi was lightl;y coated with rice bran oil and salted with a herbal infused sea salt.
I got the BGE up to about 170c and put the fish and spuds on together. The spuds were virtually cooked so they just needed browning.
I turned the barra a couple of times and took them out when internal was around 160f. (yes, I know I'm using both c and f but that's how I like to go).
Came out great and the fish especially was very moist. It's hard to beat charcoal and a kamado for a slight smokey flavour and keeping in the moisture.