Recipe: Roasted Mediterranean barramundi

By Tali Friedman, January 6, 2012

Serves 2 as a main course, 4 as a starter.


● 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)


● Pre-heat the oven to 200°C.
● Fillet the fish (or have your fishmonger do this) and place on a baking dish with skin facing up. Drizzle with olive oil and salt generously. Transfer to the oven and bake for four minutes, or until the fish is just cooked.
● For the sauce, sauté the vine leaves in a wide and heavy frying pan for two minutes. Add the tomatoes, olives, garlic, basil, thyme, and lemon juice and cook on medium heat until it boils. Reduce heat and continue cooking for another four minutes. Remove from heat and season with salt and pepper.
● Pour some of the sauce onto the plate and place the fish on top. Pour on more sauce and drizzle raw tahina. Optionally, serve with dried red peppers. In summer you may want to add a handful of al dente fresh peas.

Last updated: 10:59am, January 6 2012