Recipe: Roasted Mediterranean barramundi - The Jewish Chronicle
Serves 2 as a main course, 4 as a starter.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thejc.com.
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)
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