Ingredients Checklist
- 2 barramundi fillets, skin on
- 4 tbsp olive oil
- Sea salt & cracked black pepper
- 1 punnet baby roma tomatoes, halved
- ½ red onion, cut into wedges
- 1 garlic clove, thinly sliced
- ½ cup pitted Kalamata olives
- ¼ cup baby capers
- ½ cup basil leaves
Instructions
- Preheat oven to 200°C, pat the barramundi dry with paper towel, drizzle with 1 tbsp olive oil and season with salt & pepper.
- Heat a cast iron pan over high heat, when hot add the fish, skin side down, pressing down with a spatula to ensure the skin remains in contact with pan.
- Lower the heat to medium and continue to cook until the skin is crisp, about five minutes.
- Remove the fish and set aside.
- Add the remaining ingredients, setting aside a few basil leaves for garnish, season with salt and pepper and mix well.
- Roast for 5 minutes before adding the fish and cooking for a further 8 minutes.
- Serve garnished with basil leaves.
