Barramundi over Tomato & Sweet Pepper Provencal Ragout

Serves: 4

Prep Time: 10

Cook Time: 20


  • 4 (6oz) Australis Barramundi fillets
  • 3 oz. olive oil
  • ½ Cup onions (medium diced)
  • 2 Tablespoons garlic (sliced thin)
  • ½ Cup red bell peppers (small dice)
  • ½ Cup green bell peppers (small dice)
  • ½ Cup yellow bell peppers (small dice)
  • 1 Cup tomato concasse (or chopped canned tomatoes, drained)
  • 3 oz. Kalamata olives (pitted)
  • 2 Tablespoons fresh basil (chopped)
  • 1 Tablespoon capers
  • Salt and pepper to taste


  1. Season barramundi fillets with salt and pepper.
  2. Heat sauté pan to medium high and add the olive oil.
  3. Sauté the fish about 4 min or until golden brown (just on one side) Set aside.
  4. Add sliced garlic in the same pan until golden brown, add onions and peppers and cook about 6-8 min or until soft.
  5. Add tomato concasse, basil, capers and olives; cook for another 6 min.
  6. Return the fish to the pan with the seared side up, simmer for 5 min to reheat.

Serve immediately.

Recipe Source:

Created by Chef John Sheely, Houston's Mockingbird Bistro

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