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Ingredients
Scale
- 4 (5-oz) Barramundi fillets (thawed if frozen)
- 1 tsp Sea salt
- 1/4 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 large Red onion (sliced into thin half moons)
- 2 cloves Garlic (minced)
- 2 cups Cherry tomatoes
- 1 cup Olives (pitted; mix of black and green)
- 1 tbsp Lemon juice (plus extra lemon wedges for serving)
- 1/2 cup Fresh basil (cut into ribbons; divided)
- 1/3 cup Feta cheese (diced or crumbled; optional)
Instructions
- Pat the fish dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Add two fish fillets, pretty side down, and sear for 2-4 minutes until golden brown.
- Flip the fish and cook for 1-3 minutes on the other side until golden and the internal temperature reaches 135-140°F (57-60°C). Transfer to a plate and cover to keep warm. Repeat with the remaining fillets.
- Add butter to the pan and let it melt. Add sliced onions and cook for about 5 minutes until translucent and slightly browned.
- Add minced garlic and cook for about 1 minute until fragrant.
- Stir in tomatoes, olives, lemon juice, and half the basil ribbons. Cover and cook for 5-6 minutes until the tomatoes soften.
- Return the fish to the pan and spoon the tomato and olive mixture over it. Serve topped with the remaining basil, crumbled feta (if using), and extra lemon wedges.
Notes
Make sure to use fresh ingredients for the best flavor.
Adjust cooking times based on the thickness of the fish fillets to ensure proper doneness.
Pair this dish with a side of steamed vegetables for a complete meal.
- Prep Time: Not specified
- Cook Time: Not specified
- Category: Main Dishes
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 75mg