Barramundi in Tomato Basil White Wine Sauce has everyone who tastes it singing, “That’s Amore!” Even better: this flavorful feast is ready in just a half-hour, leaving you nourished and satisfied—with very little clean-up. In fact, “I would happily eat this dish every day of the week,” says Rachel Winkler of Little Chef Big Appetite, who contributed the recipe, food styling and photography.
Step 1Place the frozen barramundi (still in its vacuum-sealed packaging) in a large bowl of cold water and allow to defrost (about 15 minutes). Once the fish is defrosted, use scissors to remove it from the plastic and place the fish on a large plate. Use paper towels to remove excess water from the fish. Slice fillet in half width-wise and set aside.
Step 2Heat a small pan over medium heat. Add one tablespoon of olive oil and then add the crushed red pepper flakes and garlic, sautéing constantly for about 1 minute. Add the cherry tomatoes and cook, stirring occasionally, for three minutes, until they’re soft and blistering. Sprinkle the tomatoes with a pinch of salt and pepper while they’re cooking.
Step 3Next, add the kalamata olives to the pan and cook for one minute. Add the wine and scrape up any bits that have accumulated at the bottom of the pan. Bring the mixture to a light simmer for 1-2 minutes. Remove the pan from the heat and stir in the lemon juice, lemon zest and basil. Taste the mixture and add additional salt and pepper as needed. Cover to keep warm and set aside.
Step 4Heat the remaining one tablespoon of olive oil in a large non-stick pan over medium heat. Season both sides of the barramundi with course sea salt and ground black pepper. Place the fish in the pan and cook for about four minutes on one side, and then flip and cook on the second side for an additional four minutes, or until the fish is lightly golden brown and cooked through.
Step 5Place each piece of barramundi on a plate and gently pour the tomato, olive, white wine sauce over the fish. Serve immediately.
Note:The kalamata olives add a nice salty element to the sauce, but if you’re not an olive person then you may wish to substitute one tablespoon of capers in their place.