Barramundi with tomatoes and capers.
Cook time: 25 mins | Prep time: 15 mins | Serves: 4-6
Ingredients.
3 tablespoons extra virgin olive oil, extra to serve
800g barramundi side, deboned, skin on
50g unsalted butter
1 teaspoon smoked sea salt
1/4 teaspoon cracked pepper, extra to taste
2 truss tomatoes, grated with cheese grater, discard leftover skin
200g mini tomato medley, halved
2 tablespoons baby capers
1 tablespoon caper brine
1 tablespoon raspberry vinegar
GARNISH
10g basil leaves
1 lemon, zested to serve
sour cream to serve
Method.
1. Preheat oven to 180ºC fan force (356ºF). Line the base of a baking tray with baking paper. Lay barramundi fillet onto baking paper, skin side down, and drizzle over 2 tablespoons of extra virgin olive oil. Add butter, 1/2 teaspoon of smoked salt and cracked pepper. Bake for 25 - 30 minutes.
2. To a medium bowl add grated truss tomatoes, halved mini tomatoes, baby capers, caper brine, raspberry vinegar, 1 tablespoon of extra virgin olive oil, 1/2 teaspoon of smoked salt and cracked pepper to taste. Mix and set aside.
3. Remove fish from oven. Test the fish is cooked in the thickest part of fish. It will be white, not translucent and fall away easily.
4. Generously top fish with tomato mixture, basil leaves, lemon zest, salt and pepper. Serve with sour cream.
COOKING NOTES:
Can substitute capers for black or green pitted olives, roughly chopped.
Serve with roasted chat potatoes and sour cream for the perfect entertaining meal.
