BATTLE BARRAMUNDI Sauteed Barramundi with Vegetable Risotto and Tomato Wine Sauce

Serves: 10

Prep Time: 15

Cook Time: 15


  • 10 skinless Australis barramundi fillets
  • 1 bunch parsley, chopped
  • Olive Oil
  • Flour
  • Chicken stock, fresh
  • 1 red pepper, finely diced
  • 1 onion, finely diced
  • 1 cup mushrooms, sliced
  • 1 zucchini, fine diced
  • 1 ½ c grated parmesan cheese
  • 4 roma tomatoes
  • 1 tblsp. garlic minced
  • 1 tblsp. tomato paste
  • 2 c white wine
  • 1 pinch saffron
  • 1 ½ c arborio rice


For risotto:

  1. Heat olive oil and add peppers, mushrooms and onion.
  2. Saute for 4 minutes.
  3. Add aborio and stir, cooking for 5 minutes.
  4. Add chicken stock and continue cooking while constantly stirring. Keep adding stock as rice absorbs it.
  5. When rice is almost finished, add cheese and zucchini.

For fish:

  1. Heat olive oil in a skillet.
  2. Mix parsley with flour.
  3. Dredge fish into flour mixture and add to hot pan.
  4. Cook fish evenly on both sides and remove and keep warm.
  5. Drain any excess oil from pan and add white wine, saffron and reduce by ½.
  6. Add tomato paste and whisk until smooth.
  7. Add diced tomatoes.

To serve, place risotto on plate with a fillet on top. Top fish with sauce and garnish with sautéed baby spinach.


AKA: “Barramundi Ala Josh”. Recipe by: Student chef Josh Heinzman of Con-Val High School in Peterborough, NH, runner-up of ACF New Hampshire’s Iron Chef “Battle Barramundi”

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