Barramundi over Tomato & Sweet Pepper Provencal Ragout

Serves: 4

Prep Time: 10

Cook Time: 20

Ingredients

  • 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

Preparation

  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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