Let Australian barramundi shine alongside fresh, quality produce in this easy satisfying recipe.
Barramundi in Tomato Basil Sauce
Ingredients
- 2 filets barramundi skin on (4 filets for larger portions)
- 3 garlic cloves, sliced
- 400g cherry tomatoes, halved
- 125g green olives, drained
- 1 handful of basil
- 1 lemon, zested & juiced
- 1 cup vegetable stock
- 1 tsp red chili
- Olive oil
- Salt
- Pepper
Method
- Heat oil in the large pan, high heat. Season both sides of barramundi with salt and pepper. Cook until golden brown, about 4 minutes on each side, until it’s cooked through then set aside. *For extra crispy barramundi skin, peel skin from filet and cook separately.
- Heat oil in the same pan, medium heat. Add garlic and chili flakes, saute for 1 minute.
- Add the cherry tomatoes, cook 5 mins. Add vegetable stock, allow to come to a light simmer.
- Add basil, lemon juice, lemon zest, olives, salt and pepper, cook for 5 minutes or until stock is reduced.
- Serve barramundi hot with sauce poured over, add additional olive oil and basil if desired.
