Quick Broiled Barramundi Fillets With Puttanesca Sauce

Cook time:
Serves 4-6 Ingredients: 3 tablespoons plus 2 teaspoons - olive oil, divided, 2 pounds - golden potatoes, cut into 1-inch chunks, 1 - large onion, diced, 4 - large garlic cloves, thinly sliced, 2 ounce - tin oil-packed anchovies, drained, 2 tablespoons - tomato paste, 28 ounce can - diced tomatoes, 1 cup - pitted whole kalamata olives, 2 tablespoons - capers, drained, roughly chopped, 1 teaspoon - dried Italian herb blend, 1/4 teaspoon - dried red pepper flakes, 4 - 6-8 ounce barramundi fillets, Juice of 1/2 lemon, Salt and pepper, 4 cups - wild arugula (rocket),
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Broiled Barramundi Fillets
With Puttanesca Sauce

  • 10m prep
  • 45m cook
  • Serves 4-6
  • RECIPE CREATED BY
    Friends & Family

  • Pairs with Barbera

  • Perfect for Weekends

  • Perfect for Game Night

Ingredients

  • 3 tablespoons plus 2 teaspoons olive oil, divided
  • 2 pounds golden potatoes, cut into 1-inch chunks
  • 1 large onion, diced
  • 4 large garlic cloves, thinly sliced
  • 2 ounce tin oil-packed anchovies, drained
  • 2 tablespoons tomato paste
  • 28 ounce can diced tomatoes
  • 1 cup pitted whole kalamata olives
  • 2 tablespoons capers, drained, roughly chopped
  • 1 teaspoon dried Italian herb blend
  • 1/4 teaspoon dried red pepper flakes
  • 4 6-8 ounce barramundi fillets
  • Juice of 1/2 lemon
  • Salt and pepper
  • 4 cups wild arugula (rocket)

A classic Italian dish meets sustainably farmed fish.

Bold and sassy, these Quick Broiled Barramundi Fillets With Puttanesca Sauce aren’t shy about packing a major flavor punch. Blogger and recipe contributor Lindsey Johnson of Cafe Johnsonia shares this advice: “Do yourself a favor and don’t forget about the anchovies! They add such a great flavor along with the other briny ingredients, capers and olives. Each bite is salty and spicy. Oh! I just love this sauce and it goes really well with this meaty white fish.” To complete the contrast of colors and flavors, the barramundi fillets are served on top of a bed of wild arugula and roasted potatoes. Food styling and photography also courtesy of Lindsey Johnson.

  1. Step 1 Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Step 2 Toss the potato chunks with 1 tablespoon of oil. Spread in an even layer over the lined baking sheet. Season well with salt. Bake for 20-25 minutes, or until cooked through.
  3. Step 3 In the meantime, heat 2 tablespoons of the olive oil in a 3-quart saucepan. Add the onion and cook, stirring often, until it starts to soften. Add the sliced garlic and cook for another 3-5 minutes, or until the garlic is golden and fragrant.
  4. Step 4Add the anchovies and break up a little with a wooden spoon or spatula. Add the tomato paste and cook for 30 seconds. Add the diced tomatoes, olives, capers, Italian herbs, and red pepper flakes. Stir well. Bring to a low simmer, cover, and let cook for 20-30 minutes.
  5. Step 5When the potatoes are finished roasting, transfer to a bowl and keep warm. Pat barramundi fillets dry with paper towels. Rub each fillet with a little olive oil (about 2 teaspoons total). Place skin side up on the lined baking sheet and squeeze a little lemon juice on top. Season well with salt and pepper.
  6. Step 6Turn oven broiler on to low and adjust oven rack to middle upper level. Broil the barramundi for 5-8 minutes, or until skin is nicely crisped and fish is cooked through. It should flake easily with a fork.
  7. Step 7Arrange the arugula on a serving platter and top with roasted potatoes, followed by the barramundi fillets. Top with a little of the puttanesca sauce and serve the rest on the side.
Suggested sides
  • Roasted
    Summer Squash
  • White
    Bean Salad
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