Michael van Straten
Michael van Straten
australiaphen375.com

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, itís 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 Iíve 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 itís one of the few white fish which contains the omega 3 essential fatty acids. Thereís 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.

Michaelís tip
If youíre not lucky enough to find Barramundi near you Ė itís now in some branches of Waitrose - this dish works well with cod, haddock or any other fish with a firm texture. Visually, itís better with white fish.

 

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