Baked Barramundi Puttanesca with Risoni
You just need one dish to make this saucy fish dialled up with the punchy flavours of a classic puttanesca pasta. With the salty tang of capers and a little sweetness from tomatoes mixed with tender...
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Cooking tools:
- Oven
- Stove
- Baking dish
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Spoon
- Serving bowl
Ingredients
- 1 eschalot
- 2 garlic cloves
- 1 tsp Italian kitchen herbs *
- 120g risoni
- 400g can cherry tomatoes
- 1 vegetable stock cube
- 2 skin-off barramundi fillets
- 60g baby spinach leaves
- 50g pitted Kalamata olives
- 15g capers
- 60g mixed salad leaves
- 2 tsp olive oil
- 1 tsp brown sugar
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