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
    Friends & Family

  • Pairs with Barbera

  • Perfect for Weekends

  • Perfect for Game Night


3 tablespoons olive oil
2 pounds golden potato
cut into 1-inch chunks
1 onion
large, diced
4 garlic clove
large, thinly sliced
2 ounce anchovy fillets in olive oil
can, drained
2 tablespoons tomato paste
28 ounce canned diced tomato with juice
1 cup pitted kalamata olive
pitted, whole
2 tablespoons caper in brine
drained, roughly chopped
1 teaspoon dried italian herbs
¼ teaspoon crushed red chilli peppers
4 x The Better Fish® Barramundi Skinless Fillets
½ fresh lemon juice
juice of
4 cups wild rocket

Nutrition per serving

Calories 512.22kcal 26%
Fat 22.16 32%
Carbs 53.34 21%
Sugars 4.35 5%
Protein 29.71 59%
Sodium 950.09mg 48%
Fiber 4.61 16%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 512.22kcal 26%
Fat 22.16 32%
Saturated Fat 3.41 17%
Monounsaturated Fat 7.83 783%
Polyunsaturated Fat 1.24 124%
Carbs 53.34 21%
Fiber 4.61 16%
Sugars 4.35 5%
Protein 29.71 59%
Cholesterol 42.53mg 14%
Sodium 950.09mg 48%
Calcium 192.89mg 24%
Magnesium 38.05mg 10%
Potassium 1846.08mg 53%

% Daily Value*

Iron 4.41mg 32%
Zinc 0.49mg 5%
Phosphorus 66.92mg 10%
Vitamin A 190.15mkg 24%
Thiamin B1 0.03mg 3%
Riboflavin B2 0.05mg 4%
Niacin B3 0.41mg 3%
Vitamin B6 0.11mg 8%
Folic Acid B9 27.84mkg 14%
Vitamin B12 0mkg 0%
Vitamin C 51.52mg 64%
Vitamin D 7.65mkg 153%
Vitamin E 2.03mg 17%
Vitamin K 30.76mkg 41%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

8.5 /10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 4.61   16% DV
Protein 29.71   59% DV
Calcium 192.89mg   24% DV
Magnesium 38.05mg   10% DV
Potassium 1846.08mg   53% DV
Iron 4.41mg   32% DV
Vitamin A 190.15mkg   24% DV
Vitamin C 51.52mg   64% DV

Nutrients with negative impact

Saturated Fat 3.41   17% DV
Carbs 53.34   21% DV
Sugars 4.35   5% DV
Cholesterol 42.53mg   14% DV
Sodium 950.09mg   48% DV

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.


Step 1
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
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.
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.
Step 4
Add 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.
Step 5
When 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.
Step 6
Turn 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.
Step 7
Arrange 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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