Tuscan Herb Barramundi with Roasted Tomatoes
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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
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.
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).
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.
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.
Spoon tomato mixture over the Barramundi. Serve immediately with sourdough bread or your favorite pasta.
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.