Mediterranean-Style Barramundi with Cherry Tomatoes, Olives, and Basil Recipe

Introduction

This Mediterranean-style Barramundi recipe highlights fresh, vibrant flavors with juicy tomatoes, briny olives, and fragrant basil. It’s a simple yet elegant dish perfect for a quick weeknight dinner or a special gathering.

Ingredients

• 4 5-oz Barramundi fillets (thawed if frozen)
• 1 tsp Sea salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil
• 2 tbsp Unsalted butter
• 1 large Red onion (sliced into thin half moons)
• 2 cloves Garlic (minced)
• 2 cups Cherry tomatoes
• 1 cup Olives (pitted; mix of black and green recommended)
• 1 tbsp Lemon juice (plus extra lemon wedges for serving)
• 1/2 cup Fresh basil (cut into ribbons; divided)
• 1/3 cup Feta cheese (diced or crumbled; optional)

Instructions

1. Step 1: Pat the fish dry with paper towels and season both sides with sea salt and black pepper.
2. Step 2: Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Add two fillets, skin-side down, and sear for 2-4 minutes until golden brown.
3. Step 3: Flip the fillets and cook for 1-3 minutes more, until golden and the internal temperature reaches 135-140°F (57-60°C). Transfer to a plate, cover, and keep warm. Repeat with the remaining fillets.
4. Step 4: Add butter to the same pan and melt. Add the sliced onions and cook for about 5 minutes until translucent and beginning to brown.
5. Step 5: Stir in the minced garlic and cook for about 1 minute until fragrant.
6. Step 6: Add cherry tomatoes, olives, lemon juice, and half of the basil ribbons. Cover and cook for 5-6 minutes until tomatoes soften and start to pucker.
7. Step 7: Return the fish to the pan, spooning the tomato and olive mixture over the fillets. Serve topped with the remaining basil, feta cheese if using, and extra lemon wedges for squeezing.

Tips & Variations

• Use a mix of black and green olives for balanced briny flavor.
• To reduce cooking time, cut cherry tomatoes in half before cooking.
• For added heat, sprinkle with red pepper flakes when adding garlic.
• If feta isn’t available, try crumbled goat cheese or omit cheese altogether for a lighter dish.
• Serve with crusty bread or over a bed of couscous or quinoa for a complete meal.

Storage

Store leftover cooked fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid drying out the fish. The tomato and olive mixture can be reheated separately and spooned over the fish after warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish instead of Barramundi?

Yes, firm white fish like cod, snapper, or sea bass work well with this recipe and provide similar texture and flavor absorption.

How do I know when the fish is done?

The fillets should be opaque and easily flake with a fork. Using a thermometer, an internal temperature of 135-140°F (57-60°C) ensures perfectly cooked fish without drying it out.

Mediterranean-Style Barramundi with Cherry Tomatoes, Olives, and Basil Recipe

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This Mediterranean-style Barramundi recipe features tender, pan-seared fillets cooked with a flavorful medley of cherry tomatoes, olives, onions, and fresh basil. Enhanced with lemon juice and optional feta cheese, it offers a vibrant, healthy dish perfect for a quick yet elegant meal.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Fish

• 4 5-oz Barramundi fillets (thawed if frozen)
• 1 tsp Sea salt
• 1/4 tsp Black pepper

Cooking Fat

• 2 tbsp Olive oil
• 2 tbsp Unsalted butter

Vegetables & Aromatics

• 1 large Red onion (sliced into thin half moons)
• 2 cloves Garlic (minced)
• 2 cups Cherry tomatoes
• 1 cup Olives (pitted; mix of black and green)

Flavorings

• 1 tbsp Lemon juice (plus extra lemon wedges for serving)
• 1/2 cup Fresh basil (cut into ribbons; divided)
• 1/3 cup Feta cheese (diced or crumbled; optional)

Instructions

1. Prepare the fish: Pat the barramundi fillets dry thoroughly with paper towels. Season both sides evenly with sea salt and black pepper to enhance the flavor.
2. Sear the fish: Heat olive oil in a large nonstick skillet over medium-high heat until it shimmers. Place two fish fillets skin-side down and sear them for 2-4 minutes until the surface is golden brown.
3. Flip and cook: Turn the fillets over and cook for an additional 1-3 minutes until the other side is golden and the internal temperature reaches 135-140°F (57-60°C). Remove and cover to keep warm. Repeat with the remaining two fillets.
4. Sauté onions: Add the unsalted butter to the skillet and allow it to melt. Add the sliced red onions and cook for about 5 minutes until they become translucent and start to brown.
5. Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, taking care not to burn it.
6. Cook the tomato and olive medley: Mix in the cherry tomatoes, pitted olives, lemon juice, and half of the fresh basil ribbons. Cover the skillet with a lid and cook for 5-6 minutes until the tomatoes soften and start to pucker.
7. Combine and serve: Return the seared barramundi fillets to the pan, spooning the tomato and olive mixture over the fish. Garnish with the remaining fresh basil and sprinkle with crumbled feta cheese if desired. Serve immediately with extra lemon wedges for squeezing.

Notes

• Ensure the fish is dry before seasoning to achieve a nice sear.
• Use a high-quality nonstick skillet to prevent sticking and easy flipping of the delicate fish.
• Monitoring the internal temperature of the fish ensures perfect doneness without overcooking.
• The feta cheese is optional but adds a salty tang that complements the Mediterranean flavors well.
• Serve with a side of crusty bread or a light salad for a complete meal.

Keywords: Barramundi, Mediterranean fish recipe, pan-seared fish, cherry tomatoes, olives, basil, feta cheese, lemon, healthy seafood