This is one of my favourite recipes. I’ve adapted a CSIRO recipe to a more clean eating version, which is a huge winner with everyone I cook it up for.
Cooking Time: 20mins Serves: 2
1 Tablespoons olive oil
1/4 Red Chilli, finely chopped
1 Spring Onion, finely chopped
1 Tablespoon Basil, roughly chopped
1/2 Tablespoon Oregano dried
1 Tablespoon Capers (I use the ones in sea salt)
1 Tablespoon Apple Cider Vinegar
2 Tomatoes, seeded and roughly chopped
2 x 100g Barramundi fillets
Heat half the oil in a small saucepan over medium heat. add chilli and spring onion and cook, stirring for 2 minutes.
Reduce heat to medium-low, then add herbs, capers and apple cider vinegar and cook, stirring occasionally, for 5 mins.
Remove from heat and stir through chopped tomato.
Heat a large non-stick frying pan over high heat.
Brush fish with remaining oil and sear each side for 1 min.
Transfer to an overnproof baking dish and spoon sauce over fish. Bake for 3-5min, or until cooked. When cooked, the flesh will flake away easily when pressed with a fork.
Serve and enjoy with a green salad or a small serve of my Bowl of Goodness
Hint: When a recipe calls for white wine I substitute it with Apple Cider Vinegar. When buying the Apple Cider Vinegar make sure you get the one with ‘the mother’. Your health food store will be able to help.