Roasted Barramundi with Cherry Tomatoes, Olives, and Basil
Native to Australia and the Indo-Pacific, barramundi means “large-scaled silver fish” in the Aboriginal language. If it is unavailable, substitute any sustainab
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at freshpressedoliveoil.com.
Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Fork
- Serving platter
- Plate
Ingredients
- 2 pints cherry or grape tomatoes, halved, preferably mixed colors
- 4 tablespoons extra virgin olive oil, divided use
- Salt
- freshly ground black pepper
- Two 8-ounce barramundi fillets
- 1/2 cup kalamata olives, pitted and halved
- 2 cloves garlic, peeled and minced
- 1 tablespoon dry white wine
- Pinch hot red pepper flakes
- 1 large sprig fresh basil, leaves thinly slivered
- Lemon wedges, for serving
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