Barramundi with Capers and Olives
Barramundi is simmered in a tangy sauce of wine, capers, olives and chilli for this easy dinner party dish.
Ingredients
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
Directions
Preparation:20min ›
Cook:25min ›
Ready in:45min
- 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.
- 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.
- Increase the heat and add butter to sauce. Simmer until the sauce thickens. Stir in coriander. Serve sauce over fish.
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Reviews and Ratings
Global Ratings:
(286)
Reviews in English (223)
This is one of the best recipes I have ever made...and I cook 6 nights a week. I can't stress how perfect it is to any reader, but truly I never follow a recipe 100% and I made NO changes to this one. I even measured most things (which I never do) and it was PERFECT. I added extra crushed red pepper because we like spice and the recipe calls for just enough for one to taste the flavor of the red pepper, but not enough for a kick. I would recommend using unsalted butter at the end, since the capers and the olives provide plenty of salt to the recipe. I also added whatever fresh veggies I had in my garden. Thank you for this perfect recipe. I have not found a better recipe on this site. - 06 Sep 2007 (Review from Allrecipes USA and Canada)
My first instinct after reading through the recipe was that this seemed like a heck of a lot of sauce for just a few filets--it was. Half the amount would have been more than enough. I stuck to the recipe exactly, and hubby and I were both very pleased. The simmering brings all the flavors together nicely. I actually liked the sauce better than the fish (I did use sea bass), as I didn't particularly care for the filets poached. Were I to make this again I would pan roast the filets--I missed that beautiful golden color and semi-crispy exterior. I served this over a bed of Saffron Rice,accompanied with Cuban Black Beans I and Jicama Salad with Cilantro and Lime, all recipes from this site. A pretty, delicious and interesting Cuban style dinner! - 17 Jan 2009 (Review from Allrecipes USA and Canada)
This recipe was great! I used tilapia instead of sea bass and I omitted the olives and doubled the garlic and it was wonderful. - 10 Aug 2001 (Review from Allrecipes USA and Canada)