Barramundi with Capers and Olives

Barramundi with Capers and Olives


263 people made this

Barramundi is simmered in a tangy sauce of wine, capers, olives and chilli for this easy dinner party dish.

Kiki Hahn

Serves: 4 

  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cups thinly sliced white onions
  • 2 tablespoons minced garlic
  • 4 cups seeded, chopped roma tomatoes
  • 1 1/2 cups (375ml) dry white wine
  • 2/3 cup sliced stuffed green olives
  • 1/4 cup drained capers
  • 1/8 teaspoon chilli flakes
  • 4 (170g) fillets barramundi
  • 2 tablespoons butter
  • 1/4 cup chopped fresh coriander

Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Heat oil in a large frypan over medium heat. Saute onions until soft. Stir in garlic and saute about 1 minute. Add tomatoes and cook until they begin to soften. Stir in wine, olives, capers and chilli flakes. Heat to a simmer.
  2. Place barramundi into sauce. Cover and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate and keep warm.
  3. Increase the heat and add butter to sauce. Simmer until the sauce thickens. Stir in coriander. Serve sauce over fish.

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