Description
This Mediterranean-style Barramundi recipe features tender, seared fish fillets cooked to perfection and topped with a vibrant, flavorful sauce made from cherry tomatoes, olives, fresh basil, and a hint of lemon juice. Enhanced by sautéed red onions and garlic, and optionally garnished with feta cheese, this dish offers a beautiful balance of freshness and richness that brings a taste of the Mediterranean to your table.
Ingredients
Scale
Fish
- 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
Vegetables and Flavorings
- 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)
Optional Garnish
- 1/3 cup Feta cheese (diced or crumbled)
Instructions
- Season the Fish: Pat the barramundi fillets dry with paper towels to remove excess moisture. Season both sides evenly with sea salt and black pepper to enhance the natural flavors of the fish.
- Sear the Fish: Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Place two fillets, presentation side down, into the pan and sear for 2-4 minutes until a golden brown crust forms.
- Flip and Cook Through: Turn the fillets over and cook for an additional 1-3 minutes, until the second side is golden and the internal temperature reaches 135-140°F (57-60°C). Remove the cooked fillets to a plate and cover to keep warm. Repeat the process with the remaining two fillets.
- Sauté Onions: Add unsalted butter to the skillet and allow it to melt completely. Add the sliced red onions and cook for about 5 minutes, stirring occasionally, until the onions become translucent and begin to brown slightly.
- Add Garlic: Stir in the minced garlic and cook for about one minute until fragrant, being careful not to burn it.
- Make the Sauce: Add cherry tomatoes, pitted olives, lemon juice, and half of the fresh basil ribbons to the skillet. Cover with a lid and cook for 5-6 minutes until the tomatoes soften and begin to pucker, melding the flavors together.
- Combine and Serve: Return the seared fish fillets to the skillet and spoon the tomato and olive mixture over them. Garnish with the remaining fresh basil ribbons, crumbled feta cheese if desired, and extra lemon wedges for squeezing at the table.
Notes
- Ensure the fish is thawed completely if using frozen to ensure even cooking.
- Adjust cooking times slightly based on thickness of the fillets to avoid overcooking.
- Pitted olives can be substituted with your preference of olives, but a mix of black and green offers a balanced flavor.
- Use fresh lemon juice for the best brightness and acidity in the sauce.
- Feta cheese is optional but adds a classic Mediterranean tang and creaminess.
- Serve with crusty bread or a side of roasted vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Barramundi, Mediterranean recipe, seared fish, cherry tomatoes, olives, fresh basil, lemon, feta cheese, healthy seafood
