As I’ve spent the last few months cooking with Barramundi, I’ve seen just how versatile it really is. I love that it is sustainably farmed using revolutionary aquaculture practices. I’ve used Barramundi in several different ways, using flavors of different cuisines from around the globe. All of them have been delicious. A few weeks ago I shared a recipe for Barramundi Rice Bowls and Barramundi Coconut Curry Soup – both delicious! We’ve used it in several other ways too. The Barramundi is perfect for just about everything. We really love it. I’m so glad I’ve been able to partner with Noshon.it to help get the word out about this versatile fish. Today I want to share another new recipe I’ve created for you – Broiled Barramundi Fillets with Puttanesca Sauce. SO good.
Barramundi, which is very high in Omega-3 fatty acids, can be cooked in all sorts of ways. The one cooking method I hadn’t tried yet was to bake it in the oven. The skin is really good for crisping up, so a quick stint under the hot broiler was the perfect way to really crisp it up nicely. The fish fillets cook in a flash which means you can be thawing them out while you make the sauce and roast the potatoes.
Puttanesca sauce is one of my favorites. The name means “street walker.” (Well, that’s the nice way of saying it.) In any case, the sauce is fantastic and it’s one of my go-to recipes because it’s just that good. Occasionally I make a quick version that doesn’t include the anchovies because I always forget to pick them up when I’m shopping. Do yourself a favor and don’t forget about the anchovies! They add such good flavor. Seriously, don’t forget the anchovies. They add a great briny flavor along with the other briny ingredients, capers and olives. Each bite is salty and spicy. Oh! I just love this sauce and it goes really well with this meaty white fish.
The components of the sauce are all very assertive and together they just work. So don’t be scared if you’ve never tried it. Will it be too salty? Maybe. But that’s okay. It’s supposed to be. It’s also supposed to pack a spicy punch, so don’t leave out the red pepper flakes. The garlic needs to be noticeable. No mincing – slicing is better.
Because it’s such a strong sauce and the fish is pretty mild, it works really well all together. BUT I couldn’t leave it at that. I needed to serve it with something. I basically turned it into a main dish salad of sorts. I love arugula. Spring is a great time for arugula before the summer heat makes it too peppery. I also love roasted potatoes and they are the perfect addition to the meal.
This was a huge hit with my family. We really love Barramundi. I can’t wait to try more recipes using it. If you’re interested in more recipes, check out these great ones from some of my friends:
Crispy Skinned Barramundi + Caramelized Lemon and Brown Butter Crumbsfrom Simply Scratch
Thai Fish Cakes with Barramundifrom All Day I Dream About Food
Crispy Skinned Barramundi with Citrus Fennel Salad from Jelly Toast
Barramundi Piccata from Very Culinary
Barramundi Sliders with Lemon Saffron Aioli from Climbing Grier Mountain
Hummus-Crusted Barramundi from Cookin’ Canuck
Barramundi Ceviche from The Corner Kitchen
- 3 Tablespoons plus 2 teaspoons olive oil, divided
- 2 pounds golden potatoes, cut into 1-inch chunks
- 1 large onion, diced
- 4 large garlic cloves, thinly sliced
- 2 ounce tin oil-packed anchovies, drained
- 2 Tablespoons tomato paste
- 28 ounce can diced tomatoes
- 1 cup pitted whole kalamata olives
- 2 Tablespoons capers, drained, roughly chopped
- 1 teaspoon dried Italian herb blend
- ¼ teaspoon red pepper flakes
- 4 frozen barramundi fillets, thawed (about 1 to 1½ pounds)
- juice of ½ lemon
- salt and pepper
- For serving:
- 4 cups wild arugula (rocket)
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Toss the potato chunks with 1 Tablespoon of oil. Spread in an even layer over the lined baking sheet. Season well with salt. Bake for 20-25 minutes, or until cooked through.
- In the meantime, heat 2 Tablespoons of the olive oil in a 3-quart saucepan. Add the onion and cook, stirring often, until it starts to soften. Add the sliced garlic and cook for another 3-5 minutes, or until the garlic is golden and fragrant.
- Add the anchovies and break up a little with a wooden spoon or spatula. Add the tomato paste and cook for 30 seconds. Add the diced tomatoes, olives, capers, Italian herbs, and red pepper flakes. Stir well. Bring to a low simmer, cover, and let cook for 20-30 minutes.
- When the potatoes are finished roasting, transfer to a bowl and keep warm. Pat Barramundi fillets dry with paper towels. Rub each fillet with a little olive oil (about 2 teaspoons total). Place skin side up on the lined baking sheet and squeeze a little lemon juice on top. Season well with salt and pepper.
- Turn oven broiler on to low and adjust oven rack to middle upper level. Broil the Barramundi for 5-8 minutes, or until skin is nicely crisped and fish is cooked through. It should flake easily with a fork.
- Arrange the arugula on a serving platter and top with roasted potatoes, followed by the Barramundi fillets. Top with a little of the puttanesca sauce and serve the rest on the side.
Disclosure: This post has been sponsored via Noshon.It‘s Publish Partner Program made possible by a leading barramundi producer. All opinions expressed, as always, are 100% my own.
Look for Barramundi in the frozen section at these locations across the U.S.