Pick up some barramundi filets on your way home for a quick, elegant and healthy meal.
Ingredients (serves 4)
- 40g butter
- 1 medium brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 medium red capsicum, thinly sliced
- 2 tablespoons tomato paste
- 400g can diced tomatoes
- 1/2 cup dry white wine
- 1/4 cup caperberries (see note), drained, rinsed
- 4 (150g each) barramundi fillets (see note)
- potato mash and shredded fresh flat-leaf parsley leaves, to serve
- Melt half the butter in a saucepan over medium heat. Cook onion and garlic for 3 to 4 minutes or until softened. Add capsicum, tomato paste, tomato and wine. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until thickened. Add caperberries. Simmer for 5 minutes.
- Melt remaining butter in a frying pan over medium heat. Cook fish, in batches, for 3 to 4 minutes each side or until cooked through. Serve with mash, tomato caperberry sauce and parsley.
- If caperberries are unavailable, you could use 2 tablespoons drained capers.
- Usually sold in fillets and cutlets, barramundi has a firm, moist, white-pinkish flesh. It’s great steamed, fried, baked or barbecued.