Barramundi with Braised Artichokes, Peas & Bacon adapted from Jamie Oliver

Cook time:
Serves 4 Ingredients: Extra virgin olive oil, 8 - small shallots, 4 - sprigs of fresh thyme, 4 - violet artichokes, 3 - slices of bacon, Sherry vinegar, 1 cup - organic chicken stock, 1 - handful of frozen peas, 4 - barramundi fillets, skin on, 1 - lemon,
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Barramundi with Braised Artichokes,
Peas & Bacon adapted from Jamie Oliver

  • 10m prep
  • 50m cook
  • Serves 4
    Jamie Oliver

  • Pairs with Red Wine

  • Perfect for Entertaining

  • Perfect for Brunch


  • Extra virgin olive oil
  • 8 small shallots
  • 4 sprigs of fresh thyme
  • 4 violet artichokes
  • 3 slices of bacon
  • Sherry vinegar
  • 1 cup organic chicken stock
  • 1 handful of frozen peas
  • 4 barramundi fillets, skin on
  • 1 lemon

Warm and comforting with memories of home. This easy dish will be a delight to make and enjoy.

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

  1. Step 1 Heat a splash of olive oil in a shallow saucepan. Peel and add the whole shallots and thyme sprigs and cook very gently, covered, for 10 minutes, or until soft but not colored.
  2. Step 2 Remove the outer leaves from the artichokes, cut out the hearts, then cut each artichoke into 6 pieces. Slice the bacon into 2cm strips.
  3. Step 3 Add the artichokes and bacon to the pan and sweat gently for 5 minutes, until the fat runs from the bacon.
  4. Step 4 Add a splash of sherry vinegar and the stock and continue to cook for about 15 minutes until the artichokes are soft when prodded with a knife.
  5. Step 5 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 from the kettle. 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.
  6. Step 6 Heat a little olive oil in a non-stick pan. Season the barramundi fillets 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.
  7. Step 7 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.
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Suggested sides
  • Sautéed
  • Wild

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