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Quick Broiled Barramundi Fillets with Puttanesca Sauce

A healthy recipe for broiled Barramundi fillets topped with a spicy tomato sauce made with olives, capers, and anchovies. The fillets are served on top of a bed of wild arugula, and roasted potatoes.

  • Total Time: 55 mins
  • Yield: 4-6 1x


Units Scale
  • 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
  • 1/4 teaspoon red pepper flakes
  • 4 frozen barramundi fillets, thawed (about 1 to 1 1/2 pounds)
  • juice of 1/2 lemon
  • salt and pepper
  • For serving:
  • 4 cups wild arugula (rocket)


  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  • Author: Lindsey Johnson
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Category: Main
  • Cuisine: Italian