This post is sponsored by Australis Barramundi. I am a longtime customer of their fish, and I am thrilled to collaborate with them today. As always, all content and opinions are my own.
I am SO excited to share this Barramundi with Tomato, Olive, and White Wine Sauce recipe today. This dish was inspired by the flavors we sampled throughout our honeymoon in Greece last month.
Many of the ingredients in this recipe are ones you likely have in your fridge and pantry already. I made sure to take advantage of the Santa Monica Farmers Market one last time before we move to NYC and grabbed a pint of cherry tomatoes and bunch of fresh basil for this recipe.
I’ve mentioned my love for the Australis Barramundi before. Travis and I have been buying it from Whole Foods for years and we always have a couple bags stocked up in our freezer. Because we’re that hooked, I even checked to see if it’s sold at the Whole Foods near our new apartment in NYC (answer: it is!). You can find Australis Barramundi at many Whole Foods locations and specialty grocery stores nationwide.
If you’ve never tried barramundi before, it’s a meaty, buttery white fish with a very mild flavor. I love that it soaks up the flavors of whatever you serve it with. Barramundi is also very high in omega 3s and an EXCELLENT source of protein (I’m talking 34 grams in a 6 oz. piece!).
Australis uses super freezing methods to lock in the freshness and flavor of their fish, so once the barramundi is defrosted it tastes just like it was fished that week. Technically speaking, this flash-frozen method actually makes the barramundi fresher than “fresh” fish since there is zero loss of flavor or spoilage during transportation! That’s why we’ve always felt as though we’re eating a restaurant quality meal when we cook it at home.
The fish comes pre-portioned in 4-6 oz. filets, and it’s very easy to defrost. Simply place the vacuum-sealed filets in a large bowl of cold water for about 15 minutes and voila! The pre-portioned pieces are also great if you’re just cooking for one.
This barramundi recipe is easily one of my favorites on the blog right now. I would happily eat this dish every day of the week. The kalamata olives add a nice salty element to the sauce, but if you’re not an olive person then you may want to substitute in one tablespoon of capers in their place.
Fresh basil is also a must, and the more the better!
I know you’re going to love this recipe! Make sure to look for Australis Barramundi in the frozen fish section at Whole Foods. It’s fantastic!
This Barramundi with Tomato, Olive, White Wine Sauce Recipe is easy enough for a quick weeknight dinner, but also impressive enough to serve to guests!
- 6-8 oz. Australis Barramundi
- 2 Tablespoon olive oil, divided
- 1/4 teaspoon crushed red pepper flakes
- 2 large garlic cloves
- 1/2 pint cherry tomatoes, cut in half
- 1/4 cup kalamata olives, thinly sliced
- 1/8 cup dry white wine, I used Sauvignon Blanc
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/4 cup fresh basil, sliced
- Salt and pepper
Place the frozen barramundi (still in its vacuum-sealed plastic packaging) in a large bowl of cold water and allow to defrost (about 15 minutes). Once the fish is defrosted, use scissors to remove it from the plastic and place the fish on a large plate. Use paper towels to remove excess water from the fish and set aside.
Heat a small pan over medium heat. Add one tablespoon of olive oil and then add the crushed red pepper flakes and garlic, sautéing constantly for about 1 minute. Add the cherry tomatoes and cook, stirring occasionally, for three minutes, until they're soft and blistering. Sprinkle the tomatoes with a pinch of salt and pepper while they're cooking.
Next, add the kalamata olives to the pan and cook for one minute. Add the wine and scrape up any bits that have accumulated at the bottom of the pan. Bring the mixture to a light simmer for 1-2 minutes. Remove the pan from the heat and stir in the lemon juice, lemon zest and basil. Taste the mixture and add additional salt and pepper as needed. Cover to keep warm and set aside.
Heat the remaining one tablespoon of olive oil in a large non-stick pan over medium heat. Season both sides of the barramundi with course sea salt and ground black pepper. Place the fish in the pan and cook for about four minutes on one side, and then flip and cook on the second side for an additional four minutes, or until the fish is lightly golden brown and cooked through.
Place each piece of barramundi on a plate and serve the tomato, olive, white wine sauce over the fish. Serve immediately.