Barramundi Agrodolce Over Spring Greens

Cook time:
Serves 2 Ingredients: 5 tablespoons - red wine vinegar
, 1 tablespoon - sugar, 1/4 cup - water, 2 tablespoons - olive oil, divided , 1 - medium red onion, thinly sliced 
, 2 tablespoons - capers, rinsed, 1 - (12-oz) Australis Barramundi fillets, defrosted, Rice flour, tapioca starch or corn starch for coating fish, 2 ounces - parmesan cheese, shaved , 1 - bag spring greens, - Salt and pepper, Chopped parsley for garnish,
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Barramundi Agrodolce
over Spring Greens

  • 10m prep
  • 25m cook
  • Serves 2
  • RECIPE CREATED BY
    Friends & Family

  • Pairs with White Wine

  • Perfect for Date Night

  • Perfect for Couples

Ingredients

  • 5 tablespoons red wine vinegar

  • 1 tablespoon sugar
  • 1/4 cup water
  • 2 tablespoons olive oil, divided
  • 1 medium red onion, thinly sliced 

  • 2 tablespoons capers, rinsed
  • 1 (12-oz) Australis Barramundi fillets, defrosted
  • Rice flour, tapioca starch or corn starch for coating fish
  • 2 ounces parmesan cheese, shaved
  • 1 bag spring greens
  • Salt and pepper
  • Chopped parsley for garnish

Achieve impossibly succulent texture and bright flavors.

Enjoy sweet & tanging notes in every satisfying bites of this Barramundi Agrodolce over Spring Greens dish. It looks great served family style or solo! Recipe and photos by Linda Schneider of Wild Greens & Sardines.

  1. Step 1Combine red wine vinegar, sugar, and water in a bowl. Whisk to combine.
  2. Step 2Heat 1 tablespoon oil in a skillet over medium-low heat. Add the onion and sauté until soft but not browned, about 7 to 8 minutes. Add the vinegar-sugar mixture and cook, stirring often, until the liquid cooks off and onion is lightly caramelized about 10 minutes. Add the capers in the last 30 seconds of cooking and remove from the heat.
  3. Step 3While the onion cooks, prepare the barramundi fillets. Pat dry with paper towels. Slice each fillet into thirds. Season flour/starch with salt and pepper and lightly coat fillet, shaking off excess. Heat 1 tablespoon oil in a skillet over medium heat. Add the fillets, in batches if needed, and cook 2 minutes until golden brown. Flip and cook another 2 minutes.
  4. Step 4Serve the fish over spring greens, topped with the sweet and sour onions. Garnish with shaved parmesan and chopped parsley.