Pan Seared Barramundi with Roasted Corn, Eggplant & Tomato Caponata

Serves: 4

Prep Time: 20

Cook Time: 10


  • 1 large ear of corn, kernels scraped off
  • ½ cup eggplant, skinned and diced
  • Salt and pepper
  • 5 Tbsp extra virgin olive oil
  • ½ cup tomatoes, diced
  • 1 Tbsp chopped cilantro
  • 1 Tbsp diced chives
  • 1 bunch Swiss chard
  • 1 bunch collard greens
  • 2 oz. dry white wine
  • Four pieces Barramundi, no skin


  1. Preheat oven to 350 degrees.
  2. Mix the corn and eggplant with salt and pepper, and 1 Tbsp olive oil.
  3. Place the mixture on a baking sheet and cook until soft, about 15 minutes. (Leave oven on).
  4. Transfer the corn and eggplant mixture to a bowl.
  5. Add diced tomato, cilantro, chives, and salt and pepper.
  6. Add 1 Tbsp of olive oil and mix well.
  7. Heat 1 Tbsp olive oil in a large sauté pan over medium-high heat.
  8. Add Swiss chard, collard greens, and salt and pepper, and cook for three minutes.
  9. Add wine and cook an additional two minutes, until greens are slightly wilted. Remove greens and set aside.
  10. Heat a large skillet on high heat.
  11. Coat the fish with the remaining olive oil and pan-sear, skin side up, until lightly browned on one side, about 2 minutes. Flip the fish over and place pan in a 350 degree oven for 5 minutes.

To assemble the plate, place the wilted greens in the center. Add the Barramundi and top with corn, eggplant, and the tomato caponata.

Recipe Source:

Created by Chef Phillip Hillenbrand
Bottega Cucina
, West Springfield, MA

Visitor Comments

Be the first to comment using the form below.

Submit Your Comment

Enter characters seen here