Barramundi with caponata
3
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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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