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Barramundi with caponata

Barramundi with caponata

3
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Moderate
Fire up the hotplates for this taste-tempting barramundi.

Ingredients

Olive oil

1 tbs

Red onion

1 small, finely chopped

Garlic

2 clove(s), crushed

Eggplant

1 medium, cut into 2cm pieces

Red capsicum

1 medium, cut into 2cm pieces

Celery

1 stick(s), trimmed, halved lengthways, thinly sliced

Canned diced tomatoes

400 g

Vinegar

2 tbs, (red wine)

Capers, rinsed, drained

2 tsp

Black olives, drained

60 g, chopped

Fresh flat-leaf parsley

2 tbs, chopped

Barramundi, raw

800 g, boneless, skinless (4 x 200g each)

Rocket

200 g, trimmed

Lemon(s)

1 medium, wedges to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Heat oil in a large non-stick frying pan over medium-high heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add eggplant, capsicum and celery and cook, stirring occasionally, for 8–10 minutes or until softened.
  2. Add tomatoes, 1⁄3 cup (80ml) cold water, vinegar, capers and olives. Reduce heat to medium and simmer, covered, for 5–7 minutes or until caponata has thickened and vegetables are tender. Season with salt and freshly ground black pepper. Stir in parsley.
  3. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook barramundi for 2–3 minutes each side or until cooked to your liking. Serve barramundi with caponata, rocket and a lemon wedge.

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