Barramundi with tomatoes and capers.
Cook time: 25 mins | Prep time: 15 mins | Serves: 4-6
Ingredients.
800g barramundi side, deboned, skin on
3 tablespoons (60ml) extra virgin olive oil, extra to serve
50g unsalted butter
1 teaspoon smoked sea salt
1/4 teaspoon cracked black 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 (20ml) caper brine
1 tablespoon (20ml) raspberry vinegar
GARNISH
10g basil leaves
1 lemon, zested to serve
sour cream to serve
Method.
1. Preheat oven to 180ºC fan force (350ºF) and line a baking tray with baking paper. Place the barramundi fillet skin-side down, on the tray, then drizzle with 2 tablespoons of extra virgin olive oil. Dot with butter and season with 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. It should be white, not translucent and flake easily with a fork.
4. Generously top fish with tomato mixture, then scatter over basil leaves, lemon zest and season with 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.
