Tuscan Herb Barramundi with Roasted Tomatoes

10m Prep

45m Cook

Serves 3

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  • 12 oz The Better Fish® Tuscan Herb Butter Barramundi, frozen (no need to defrost!)
  • 1 pint cherry tomatoes, halved
  • 8-10 garlic cloves, peeled (slice large cloves in half)
  • 1 shallot, sliced
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • ½ lemon
  • 2 tablespoons capers
  • ½ cup parsley, chopped

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This one pan recipe is warm, cozy, and perfect for busy weeknights! Toss a frozen bag of The Better Fish® Tuscan Herb Butter Barramundi into a baking dish with tomatoes, shallots, red pepper flakes, and plenty of garlic for a delicious, Mediterranean-inspired meal that’s perfect with some toasted sourdough bread. Recipe and photography by Jessie Johnson.


Step 1
Pre-heat oven to 350℉. Toss cherry tomatoes, garlic cloves, shallot, red pepper flakes, olive oil, salt, and pepper together in a large baking dish (we used an 8×10 casserole dish).

Step 2
Nest the Tuscan Herb Butter Barramundi fillets into the baking dish. Bake at 350° F for 40-50 minutes, until tomatoes are lightly charred and Barramundi flakes easily with a fork.

Step 3
Use a spatula to transfer cooked Barramundi to a serving dish. Squeeze the juice of half a lemon over the tomato mixture. Add capers and parsley and stir to combine.

Step 4
Spoon tomato mixture over the Barramundi. Serve immediately with sourdough bread or your favorite pasta.

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Recipe Notes

The tomato mixture in this recipe forms a beautiful sauce that’s perfect for sopping up with a hunk of toasted sourdough bread! You can also serve this recipe over quinoa, farro, or your favorite pasta.