Drop in and 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
Method
- 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.
Notes
- 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.
Source: www.taste.com.au
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No doubt…I am going to try it christmas eve ,,,!!!