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 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.
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.
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.
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.
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