For those of you who follow me on Facebook you might have seen the delicious dinner I whipped up on Monday night – baked barramundi on a bed of zucchini with cherry tomatoes on the vine, black olives and herbs. It was so easy to prepare – it only took about 5 minutes – but it was vibrant, colourful and very impressive. I was inspired by a recipe in Tessa Kiros’ beautiful cookbook ‘Limoncello and Linen Water’.
If you don’t like barramundi you could use an alternative white fish (think cod, snapper, flathead etc) or if you don’t like fish then it would be delicious with chicken! Next time I am going to try this with salmon …
I served it with blanched asparagus, but a mixed green salad would be just as delicious, and if you really can’t be bothered you can relax because the zucchini and the tomatoes mean that this dish really is a one-pot-wonder!
Baked Barramundi with Zucchini, Cherry Tomatoes, Black Olives and Herbs
This made enough for the 2 of us (we did have a lot of tomatoes) but if you wanted to double it for 4 people and again for 8 etc it would work just as well.
What you will need:
2 small zucchinis – thinly sliced lengthways and tossed with some sea salt and cracked black pepper
2 barramundi fillets (or fish of your choice, or chicken)
200 g (7 ounces) cherry tomatoes (on the vine). (This was actually a lot of tomatoes for 2 people – keep in mind if you are not mad on tomatoes ..)
1 heaped tablespoon chopped parsley
6 basil leaves – torn
1/2 cup of white wine or chicken stock. (I used stock here but I think that white wine would be even more delicious)
A couple of handful of black olives (I used the pitted kalamata olives from the deli at Woolworths – they were perfect!)
Zest & juice of one lemon
Sea salt and cracked black pepper
How to pull it together:
Preheat the oven to 180 degrees celcius (350 degrees Fahrenheit).
In a baking dish (which I lined with baking paper), drizzle a couple of tablespoons of olive oil, and lay out the zucchini. Season the fish on both sides with a little salt and pepper andlay it over the zucchini. Top with the tomatoes and herbs. Pour the wine or stock around the fish and toss in the olives. Finish with the zest of the lemon and a squeeze of lemon juice.
Bake in the oven for about 40 minutes until the tomatoes are roasted to your liking and the fish is nice and brown.
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