Mediterranean Barramundi

Other white fish such as cod fillets may be used.

Serves 2
I first tasted Barramundi on a quayside in Sydney when I was visiting my brother-in-law. How fantastic! I even ate it in the same place the following day for breakfast.

Happily, thanks to a few enterprising fish farmers here, it’s now becoming more easily available in this country mostly because of our dwindling stocks of cod. Barramundi has the same texture as cod, but is slightly sweeter. Here I’ve adapted one of my favourite South of France cod recipes to take advantage of our fishy friend from down under.

This is extra healthy as it’s one of the few white fish which contains the omega 3 essential fatty acids. There’s also masses of vitamins C, A and K from the tomatoes and the sauce. Good on ya, cobber.

1x 450g/ 1lb can organic crushed tomatoes
2 garlic cloves, finely chopped
1 tbsp capers, thoroughly rinsed
2 tbsp finely chopped parsley
1 tsp finely chopped fresh oregano
1 tbsp extra-virgin olive oil
2 barramundi fillets

Thoroughly mix together the tomatoes, garlic, capers, parsley, oregano and olive oil.

Put the fish fillets into an ovenproof dish. Pour over the tomato mixture.

Bake in an oven pre-heated to 200C/400F/gas mark 6 for about 20 minutes, until the fish flakes easily.

Michael’s tip
If you’re not lucky enough to find Barramundi near you – it’s now in some branches of Waitrose - this dish works well with cod, haddock or any other fish with a firm texture. Visually, it’s better with white fish.