Recipe: Roasted Mediterranean barramundi - The Jewish Chronicle - The Jewish Chronicle

Ingredients

• 1 large barramundi (or sea bass) approx 450-600g
• 350ml olive oil
• Atlantic sea salt
• 8 vine leaves, stalks removed
• 3 tomatoes, diced small
• 90g cup pitted black olives (Kalamata), finely chopped
• 3 garlic cloves, finely chopped
• 2 basil stems, chopped
• 1 thyme stalk, leaves picked
• 1½ lemons, juiced
• Ground black pepper
• Raw tahina
• Dried red peppers (optional)
• Large handful of peas, fresh or frozen (optional)