Native to Australia and the Indo-Pacific, barramundi means “large-scaled silver fish” in the Aboriginal language. If it is unavailable, substitute any sustainable firm-fleshed white fish, such as halibut, sea bass, cod, or snapper.
- 2 pints cherry or grape tomatoes, halved, preferably mixed colors
- 4 tablespoons extra virgin olive oil, divided use
- Salt and freshly ground black pepper, to taste
- Two 8-ounce barramundi fillets
- 1/2 cup kalamata olives, pitted and halved
- 2 cloves garlic, peeled and minced
- 1 tablespoon dry white wine
- Pinch hot red pepper flakes
- 1 large sprig fresh basil, leaves thinly slivered
- Lemon wedges, for serving
Preheat the oven to 375°F. Place the tomatoes on a nonstick baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and black pepper. Roast for 10 minutes. Transfer to a bowl along with all the juices.
Place the fish on the baking sheet, drizzle with remaining 2 tablespoons of olive oil, and season with salt and black pepper. Bake the fish for 10 to 12 minutes or until it is cooked through and easily flakes with a fork.
Meanwhile, add the olives to the tomatoes along with the garlic, wine, and red pepper flakes. Arrange the fish on a platter or plates and top with the tomato mixture. Just before serving, add the fresh basil and garnish with lemon wedges.
Serves 2 — Recipe adapted from fromachefskitchen.com