Warm up with our savory and aromatic Barramundi that’s simmered with tomatoes, white wine, and olives. Recipe and food styling by Simon Andrews, photography by David Malosh.
INSTRUCTIONS
Step 1
Season both sides of the fish with salt and pepper and set aside. Heat the oil in a deep frying pan or enamel pot over medium heat. Cook shallot, garlic, and chili flakes for 4 minutes or until onion has softened.
Step 2
Add tomatoes, oregano, olives and butter and cook for about 4 minutes or until tomatoes have softened. Add the white wine to the mixture.
Step 3
Add fish and reduce heat to medium-low. Simmer for 8 minutes, covered, or until fish is cooked through and sauce has thickened slightly.
Step 4
Once the fish is done, give it a few stirs. Don’t be afraid to break the fish apart. Season with salt and pepper to taste. Sprinkle parsley and serve immediately.
