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Barramundi with tomato caperberry sauce and mash print

Barramundi with tomato caperberry sauce and mash  image

Ingredients (serves 4)

  • 40g butter
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 medium red capsicum, thinly sliced
  • 2 tablespoons tomato paste
  • 400g can diced tomatoes
  • 1/2 cup dry white wine
  • 1/4 cup caperberries (see note), drained, rinsed
  • 4 (150g each) barramundi fillets (see note)
  • potato mash and shredded fresh flat-leaf parsley leaves, to serve.

Method

  1. Melt half the butter in a saucepan over medium heat. Cook onion and garlic for 3 to 4 minutes or until softened. Add capsicum, tomato paste, tomato and wine. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until thickened. Add caperberries. Simmer for 5 minutes.

  2. Melt remaining butter in a frying pan over medium heat. Cook fish, in batches, for 3 to 4 minutes each side or until cooked through. Serve with mash, tomato caperberry sauce and parsley.

Notes

  • If caperberries are unavailable, you could use 2 tablespoons drained capers.

  • Usually sold in fillets and cutlets, barramundi has a firm, moist, white-pinkish flesh. It's great steamed, fried, baked or barbecued.

Source: www.taste.com.au/recipes/20758/barramundi+with+tomato+caperberry+sauce+and+mash

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