BAKED BARRAMUNDI WITH OLIVES TOMATOES AND SOURDOUGH

Jacqueline Alwill

Brown Paper Nutrition

Favourite fish dish at the moment – a must make for the tastiest meal entertaining or just at home with the family. With beautiful cooked tomatoes bringing out their super-nutrient ‘lycopene’, one of the most powerful antioxidants. If you can’t get your hands on barramundi, any thick white fish that holds form well will go wonderfully in this dish. You can swap out the sourdough for another gluten free bread also or baked potatoes, but the sourdough crunch with the juicy tomatoes, olives and basil really does tick so many boxes. We teamed this with a stunning Jacobs Creek Signature Riesling as part of a special #ourtable event in the new Brown Paper Kitchen and it was a massive hit!

BAKED BARRAMUNDI WITH OLIVES TOMATO AND SOURDOUGH

Serves 4

DF : SF

650-700g barramundi fillets cut into 8cm long pieces

800g truss tomatoes, roughly chopped

3 cloves garlic, peeled and finely sliced

4 thick slices sourdough bread, cut into 4cm pieces

Extra virgin olive oil

Zest of 1 lemon, cheeks reserved for serving

100g kalamata olives

1/2 cup basil leaves, roughly torn

Opt: finely sliced fresh chilli

Preheat oven to 200C. Place tomatoes and garlic in a large baking dish, drizzle generously with extra virgin olive oil, season with sea salt and pepper and cook in oven for 10 minutes. Toss sourdough bread with extra olive oil, lay over another baking tray and toast in oven for 5 minutes or until golden. Once tomatoes have cooked, toss lemon zest, kalamata olives, toasted sourdough into the dish and arrange barramundi pieces into the ingredients. Bake for 12-14minutes, depending on thickness of fish fillets. Remove from oven, season with black pepper and serve with basil leaves and (optional) chilli.