Seafood

One Pan Mediterranean Barramundi

Name: One-Pan Mediterranean Barramundi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 red onion, finely diced; 1 red capsicum, roughly chopped; 3 garlic cloves; 700g passata; ½ cup water; 1 cup kalamata olives; Salt and pepper; 60g baby spinach; 1 bunch parsley, roughly chopped; 800g cod/barramundi, cut into 8cm long pieces; 100g fetta, crumbled; 1 lemon, zest and juice

by Olivia Leung (@livstable)

With the weather cooling down, we find ourselves reaching for more one-pan recipes so that we can quickly throw together ingredients and let time do it's thing while we huddle under the doona. Our foodie pal, Liv from @livstable shares a delicious, quick and nutritious One Pan Mediterranean Barramundi that's perfect served over your favourite grains.

One-Pan Mediterranean Barramundi

Olivia Leung (@livstable)

Rated 5.0 stars by 1 users

Author:

Olivia Leung (@livstable)

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

2 tbsp olive oil
1 red onion, finely diced
1 red capsicum, roughly chopped
3 garlic cloves
700g passata
½ cup water
1 cup kalamata olives
Salt and pepper
60g baby spinach
1 bunch parsley, roughly chopped
800g cod/barramundi, cut into 8cm long pieces
100g fetta, crumbled
1 lemon, zest and juice

View Cart (0) Checkout

Directions

Heat the olive oil in a large pan over medium heat. Add the diced onion and sauté for 4-5 minutes until softened. Add the capsicum and garlic and cook for a further 5 minutes until softened, stirring occasionally.
Add the passata, water and olives, and stir to combine. Bring to a gentle simmer and allow the sauce to bubble for 4-5 minutes until it has reduced slightly.
Add the baby spinach and parsley and stir until the spinach has just wilted.
Arrange the pieces of fish on top, cover with a lid and cook for 8-10 minutes (depending on the thickness of your fish).
Remove the lid and season with salt and pepper. Crumble over the fetta, grate over the lemon zest and finish with a sprinkle of fresh parsley. Cut the lemon into wedges/slices and serve immediately.