Barramundi with Tomatoes & Olives

Prep & Cook

20 min

Serves

Difficulty

EASY

Ingredients

2 Barramundi fillets skin off (or other firm white fish)

2 Tbs Olive oil

Pinch Flake salt

Pinch Black pepper to taste.

2 Garlic cloves, minced

100g Cherry tomatoes

400g (1 can) tinned crushed tomatoes

1 tsp Seeded mustard

1 Small Spanish onion (thinly sliced)

1Tbs Baby capers

1⁄2 cup White wine

Lemon juice

60g Pitted kalamata olives

2 Sprigs of basil to garnish

Nutrition per serving

Calories

226

Protein

5.5g

Fat

11.8g

Carbs

27.8g

Sugars

21.3g

Description

Bring a Mediterranean touch to your table with our Barramundi with Tomatoes and Olives. Full of flavor, this dish balances the acidity of tomatoes with the distinct sweetness of olives, creating a harmonious blend that's both refreshing and satisfying.

Our 28cm Blu. Frying pan is the ideal size for creating this one-pan seafoood dish, serving up a perfect meal for two in just 20 minutes. Blu. Cookwares non-stick surface ensures your barramundi cooks to perfection without sticking to the pan.

TIPS:

This recipe works well with several white fish. When purchasing fish, consider the following.

Buy fish from sustainable sources. We often refer to 'Good Fish's' (https://goodfish.org.au/ guide to help with this selection in Australia.

Buy as fresh as possible: If you have a local fish monger, ask them when they get their fish deliveries and try to shop on those days. The general rule is that raw fish will last 2 days if stored properly in the fridge.

Smell it: Yes, you heard that right. It should smell like the sea.

If it smells really fishy or like ammonia, skip it.

Fillets: Should be shiny, moist and plump. Stay away from fish that looks dull, dry or is starting to separate.

Method

Heat oil in our 28cm pan over medium heat. Season both sides of the fish with salt and pepper. Sear the fish until golden brown on one side (about 2 minutes). Carefully flip the fillets over.

In the same pan add in the onion and garlic, and fry until fragrant (about 2 minutes).

Add in the tinned tomatoes (gently squash them with your fingertips while adding them into the pan), wine, lemon juice, capers, seeded mustard and olives, and continue cooking until the fish has cooked through and sauce has reduced a little. Taste test and adjust seasoning accordingly with salt, pepper and lemon juice.

Pour the sauce over the fish and serve immediately with the herbs.

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