Name: Baked barramundi with tomatoes and lemon
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Australian
Ingredients: 4–6 skinless barramundi fillets (about 800 g total); 250 g cherry tomatoes; 200 g pitted Sicilian green olives; 1 lemon, sliced; 2 tbsp extra virgin olive oil; 60 ml (¼ cup) white wine; Salt and freshly ground black pepper; 2–3 sprigs flat-leaf parsley; 2–3 sprigs basil; Steamed couscous or rice, to serve

Heat oven to 200°C (180°C fan-forced).

Put fish, tomatoes, olives and lemon in a large shallow baking dish. Drizzle with oil, season with salt and pepper, toss gently. Pour in the wine.

Roast 15–20 minutes until the fish flakes easily with a fork.

Scatter parsley and basil. Serve at once with couscous or rice.

Baked barramundi with tomatoes and lemon

Ingredients

Method