Mediterranean-Style Barramundi with Cherry Tomatoes, Olives, and Basil Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, taking care not to burn it.
- 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.
- 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
