Sautéed Barramundi with Vegetable Risotto and Tomato Wine Sauce

Cook time:
Serves 10 Ingredients: 10 - Barramundi fillets, skin-on or skinless, 1 - Bunch parsley, chopped, Olive oil, Flour, Chicken stock, fresh, 1 - Red pepper, finely diced, 1 - Onion, finely diced, 1 cup - Mushrooms, sliced, 1 - Zucchini, finely diced, 1 1/2 cups - Parmesan cheese, grated, 4 - Roma tomatoes, 1 tablespoon - Garlic, minced, 1 tablespoon - Tomato paste, 2 cups - White wine, 1 - Pinch of saffron, 1 1/2 cups - Arborio rice,
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Sautéed Barramundi with Vegetable Risotto
and Tomato Wine Sauce

  • 15m prep
  • 15m cook
  • Serves 10
    Josh Heinzman

  • Pairs With Chardonnay

  • Perfect for Birthdays

  • Perfect for Parties


  • 10 Barramundi fillets, skin-on or skinless
  • 1 Bunch parsley, chopped
  • Olive oil
  • Flour
  • Chicken stock, fresh
  • 1 Red pepper, finely diced
  • 1 Onion, finely diced
  • 1 cup Mushrooms, sliced
  • 1 Zucchini, finely diced
  • 1 1/2 cups Parmesan cheese, grated
  • 4 Roma tomatoes
  • 1 tablespoon Garlic, minced
  • 1 tablespoon Tomato paste
  • 2 cups White wine
  • 1 Pinch of saffron
  • 1 1/2 cups Arborio rice


A quick and easy dish perfect for sharing.

Fun fact: this recipe was created by student chef Josh Heinzman of Con-Val High School in Peterborough, NH. He was a runner-up in ACF New Hampshire’s Iron Chef “Battle Barramundi”.

  1. Step 1: Make the Risotto Heat olive oil and add peppers, mushrooms and onion. Saute for 4 minutes. Add aborio and stir, cooking for 5 minutes. Add chicken stock and continue cooking while constantly stirring. Keep adding stock as rice absorbs it. When rice is almost finished, add cheese and zucchini.
  2. Step 2: Cook the Barramundi Heat olive oil in a skillet. Mix parsley with flour. Dredge fish into flour mixture and add to hot pan. Cook fish evenly on both sides and remove and keep warm. Drain any excess oil from pan and add white wine, saffron and reduce by ½. Add tomato paste and whisk until smooth. Add diced tomatoes.
  3. Plate your dinner like a pro To serve, place risotto on plate with a fillet on top. Top fish with sauce and garnish with sautéed baby spinach.
5/5 (1 Review)
Suggested sides
  • Green

Baked & broiled fish don’t need to be turned over.

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