This Barramundi with Balsamic Cherry Tomatoes and Basil is a quick and healthy weeknight dish. You can substitute any mild, white fish in this recipe.
We just got back from a weekend trip to Chicago to visit family and friends. Unfortunately, the weather was not in our favor, and it rained every day of our trip. Because we were stuck inside most of time, our weekend turned into an eating extravaganza.
Guess I can’t really complain because everything we ate was delicious…but let’s just say I am ready for a detox. There is only so much deep-dish pizza, burgers, and pasta this girl can handle.
Barramundi with Balsamic Cherry Tomatoes and Basil
I am excited to get back into my healthy groove this week. On the menu: lots of lean proteins and vegetables. This Barramundi with Balsamic Cherry Tomatoes and Basil hits all the marks: protein-packed, flavorful, healthy, and quick enough for a weeknight!
We love this dish so much that we made it twice in one week. I find my barramundi filets in the frozen section at Whole Foods. If you can’t find them, halibut or another mild white fish would work just as well for this recipe.
This recipe tastes extra delicious when cherry tomatoes are ripe and in season, so if you’re lucky enough to be reading this post in the summer, go run to make this!
One important word of advice: DON’T skimp on the fresh basil. The more basil the better, in my book. Enjoy!
This Barramundi with Balsamic Cherry Tomatoes and Basil is a quick and healthy weeknight dish. You can substitute any mild, white fish in this recipe.
- 2 Tablespoons olive oil, divided
- 2 6 oz. barramundi fillets
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 cup cherry tomatoes
- 3-4 garlic cloves, minced
- 2 Tablespoons balsamic vinegar
- 1/8 cup chopped fresh basil
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Heat a large nonstick skillet over medium-high heat. Add 1 Tablespoon of the olive oil to the pan. Sprinkle the barramundi filets with salt and pepper.
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Add the barramundi to pan and cook about 4 minutes on each side, until it flakes easily with a fork. Remove the barramundi from pan and keep warm.
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Add remaining Tablespoon of oil to pan. Add cherry tomatoes and sauté for 3 minutes. Add the garlic and saute for an additional minute. Next, add the balsamic vinegar and cook for 1 more minute or until tomatoes begin to burst. Remove the pan from the heat and stir in half of the basil. Season with salt and pepper.
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Serve tomato mixture on top of the barramundi and garnish with additional basil.
Recipe adapted from Cooking Light
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nicole (thespicetrain.com)
Looks absolutely delicious, Rachel! Wish I could order it over for dinner just about now. Hope you’re having a good weekend. 🙂
Rachel (littlechefbigappetite)
Thanks, Nicole! I wish I could send it to you! 🙂
Michaell @ Foodscape
What a gorgeous dish! A perfect dinner when company comes over. I was cracking up when you said it rained every day in Chicago because my Chicago-born husband misses the rain so much! SoCal just doesn’t have a good thunderstorm like Chicago. But I’m like you. Sun please!
Kennedy Cole|KCole's Creative Corner
That tomato mixture looks absolutely divine. I LOVE the combination of balsamic, tomatoes, and basil. This dish really speaks to me. I think it’s telling me to eat it! Haha, great recipe and photographs.
I have made a southern food blog about how to cook simple, elegant meals.
http://kcolescreativecorner.com
I really would greatly appreciate it if you’d stop by.
Thanks soooo much! 🙂
Rachel (littlechefbigappetite)
Thanks Kennedy! I hope you try it!
Serena
Uhm, I need this in my life! Totally going to make it for date night dinner! xx
Patti Oblath
This was a delicious dish. The flavors complimented the fish very nicely. And very easy. It will be a goto for me. Thanks so much!
Rachel (littlechefbigappetite)
I am so happy to hear that you enjoyed this recipe! Thank you for sharing.