Olive Crusted Barramundi

Serves: 4

Prep Time: 10 min

Cook Time: 15 min



    180g black olives, pitted
    4 x 150g fillets barramundi, skin on
    2 tablespoon olive oil
    2 bunches baby asparagus, trimmed
    1 packet truss cherry tomatoes
    spray oil
    sea salt
    potato mash to serve


When I want to cook something a little special for my guests this is one meal I keep coming back to time and again.

  1.  Preheat oven to 200°C. Blend olives in a small food process until smooth.

  2.  Coat the olive paste on the flesh side of each barramundi fillet. Heat olive oil in a large non-stick pan over a medium heat.

  3.  Place fish skin side down on the pan and cook for 2-3 minutes or until skin is crisp. Place on baking tray and cook in the oven for a further 10 minutes or until fish is cooked through.

  4.    Meanwhile spray tomatoes with pray oil, place on baking tray and sprinkle with salt. Cook in oven for 5 minutes or until skin has blistered.

  5.   Blanch asparagus in boiling water for 1 minute or until just tender.

  6.  Serve the fish on top of mash potato olive side up with asparagus and cherry tomatoes.

Recipe Source:


Visitor Comments

Be the first to comment using the form below.

Submit Your Comment

Enter characters seen here