Cook time: Serves 2-4
Ingredients: 2 tablespoons - extra virgin olive oil, divided, plus more for serving,
2 - red bell peppers, thinly sliced,
1 - onion, cut into thin rounds and separated into rings,
6 - garlic cloves, smashed,
1/2 cup - Spanish olives with pimentos, sliced,
2 - 6 oz barramundi fillets, thawed, cut in half,
1 teaspoon - Spanish paprika (dulce or smoked),
6-8 sprigs each - fresh oregano and thyme,
Sea salt and freshly ground black pepper,
Fresh lemon wedges, for serving,
Fresh parsley, for garnish,
Roasted potatoes, for serving on the side,
Baby arugula or other tender leafy green, for serving,
2 tablespoonsextra virgin olive oil, divided, plus more for serving
2red bell peppers, thinly sliced
1onion, cut into thin rounds and separated into rings
6garlic cloves, smashed
1/2 cupSpanish olives with pimentos, sliced
26 oz barramundi fillets, thawed, cut in half
1 teaspoonSpanish paprika (dulce or smoked)
6-8 sprigs eachfresh oregano and thyme
Sea salt and freshly ground black pepper
Fresh lemon wedges, for serving
Fresh parsley, for garnish
Roasted potatoes, for serving on the side
Baby arugula or other tender leafy green, for serving
Basque Country flavors blend with naturally buttery barramundi.
Spanish cuisine is known for its use of red peppers like pimento and red bell pepper, olives and olive oil, fresh herbs, onion, and garlic—all of which are found in this flavor-packed dish: Spanish Style Baked Barramundi. Food styling and photography by Lindsey Johnson of Café Johnsonia.
Step 1Preheat oven to 400 degrees F. Use a little of the olive oil to lightly grease the inside of a 3 quart casserole pan.
Step 2Arrange half of the bell peppers, onions, garlic, and olives on the bottom of the casserole dish.
Step 3Season both sides of the barramundi filets with the paprika and a good pinch each sea salt and freshly ground black pepper. Place on top of the veggies and olives. Arrange half of the herb sprigs on top.
Step 4Place the remaining peppers, onions, garlic, and olives over the top of the fish. Season with a little more salt and pepper. Add the remaining herb sprigs. Drizzle the remaining olive oil over the top. Cover tightly with aluminum foil. Place in oven and bake for 30-40 minutes, or until fish is cooked through and veggies are tender.
Step 5Let cool slightly and serve with fresh greens, roasted potatoes, and garnish with lemon wedges and fresh parsley. Add an extra drizzle of olive oil, if desired.
Helpful Hint:You can double the amount of the fish, if needed, depending on personal preference/appetite. Use the same amount of peppers and onions, and doubling the amount of herbs and paprika. Simply create an extra layer of fish and veggies and increase baking time by about 10-15 minutes.
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