Oven-Roasted Barramundi with Tomato & Olive Medley Recipe

Oven-Roasted Barramundi with Tomato & Olive Medley Recipe

4.8

This oven-roasted barramundi dish is a vibrant and flavourful meal, featuring a rich medley of cherry tomatoes, olives, and fresh herbs. The tender, flaky fish pairs beautifully with the slightly tangy and savoury topping, creating a balanced dish that’s perfect for a light yet satisfying meal. Serve with a side of roasted vegetables or crusty bread to soak up the delicious juices.

Ingredients:

  • 500g barramundi fillets
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • 1 cup cherry tomatoes, halved
  • ½ cup mixed olives, sliced
  • 1 clove garlic, minced
  • 1 tbsp capers, drained
  • Zest of 1 lemon
  • ¼ cup fresh parsley, chopped
  • Lemon wedges, to serve

Instructions:

  1. Prepare the Barramundi
    1 Prepare the Barramundi

    Preheat the oven to 200°C (390°F). Pat the barramundi fillets dry and season with salt, pepper, and a drizzle of olive oil. Place them on a lined baking tray.

  2. Make the Tomato & Olive Medley
    2 Make the Tomato & Olive Medley

    In a bowl, mix cherry tomatoes, olives, garlic, capers, lemon zest, and half the parsley. Toss with olive oil and season with salt and pepper.

  3. Roast and Serve
    3 Roast and Serve

    Spoon the tomato and olive mixture over the fish. Roast in the oven for 12–15 minutes until the barramundi is opaque and flakes easily. Remove from the oven, garnish with the remaining parsley and a squeeze of lemon juice, and serve warm.

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