Barramundi with Braised Artichokes, Peas & Bacon

15m Prep

30m Cook

Serves 4

Jump to Recipe

  • olive oil
  • 4 shallots, peeled and halved
  • a few sprigs of fresh thyme
  • 4 purple artichokes, remove outer leaves and hearts, cut into 6 pieces
  • 3 slices bacon, cut to 1-inch strips
  • sherry vinegar
  • 1 cup organic chicken stock
  • 1 handful of frozen peas
  • 4 (5-6 oz) The Better Fish® Barramundi Skin-on Fillets, thaw
  • extra virgin olive oil, for finishing
  • 1 lemon, quartered

Jump to Recipe

Recipe adapted from Jaime Oliver. Food styling and photography by Jenny Huang.


Step 1
Heat a splash of olive oil in a shallow saucepan. Add the shallots and thyme sprigs and cook very gently, covered, for 10 minutes, or until soft but not colored.

Step 2
Add the artichokes and bacon to the pan and cook gently for 5 minutes, until the fat renders from the bacon.

Step 3
Add a splash of sherry vinegar and 1 cup of chicken stock and continue to cook for about 15 minutes until the artichokes are soft.

Step 4
Add the peas; there should still be liquid in the bottom of the pan, so if it looks a little dry, add a splash of water. Cook for 6 to 8 minutes, or until soft, then take the pan off the heat, taste and season. Set aside, covered, while you cook the fish.

Step 5
Heat a little olive oil in a non-stick pan. Pat the Barramundi fillets dry and season them. Then add to the pan, skin-side down, and cook over a medium-high heat for 3 minutes, or until the skin is crisp and golden. Turn and cook for another 1 to 3 minutes, depending on the thickness of the fillet, until just cooked through.

Step 6
To finish, stir a good lug of extra virgin olive oil through the vegetables, then serve at room temperature with the fish and lemon wedges for squeezing over. Serve immediately.

0/5 (0 Reviews)