Barramundi with Tomatoes and Olives

5m Prep

18m Cook

Serves 2-3

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  • 12 oz The Better Fish® Barramundi Simply Skinless fillets, thawed
  • 2 Tablespoon extra virgin olive oil
  • 1 medium shallot, thinly sliced
  • 3 garlic cloves, thinly sliced
  • ½ teaspoon dried chili flakes
  • 1.5 lb cherry tomatoes, halved
  • 1 Tablespoon fresh oregano, roughly chopped
  • ¼ cup pitted Kalamata olives, chopped
  • ¼ cup dry white wine
  • ¼ bunch parsley, finely chopped
  • Salt and pepper, to taste

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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.


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.

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