BAKED BARRAMUNDI WITH TOMATO, BASIL AND CAPERS

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.

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Cooking Time: 20mins Serves: 2

Ingredients

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

Cooking Instructions

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.