It’s been a few years since I was first introduced to barramundi. I’ve partnered with Australis to create a new recipe featuring their ocean-raised barramundi. This Spanish-Style Baked Barramundi will knock your socks off – promise! It’s based on a recipe for white fish my husband grew up eating, but with the addition of quintessential Spanish paprika and olives.
If you’re never heard or barramundi before, or need a quick refresher, here’s what you need to know:
Australis Barramundi, The Sustainable Seabass®
Australis Barramundi, also called “The Sustainable Seabass®,” is a white fish native to Australia and Southeast Asia that is climate-smart ocean farmed in Southeast Pacific waters. This buttery and mild fish is a fantastic sustainable option to use in place of other fish species that are being overfished. Barramundi is an excellent alternative to seabass, grouper, snapper, and halibut.
Not all barramundi are “Best Choice.” In fact, wild-caught barramundi from Indo-Pacific is red listed! Barramundi raised in Vietnam or in closed containment systems are rated “Best Choice” according to the Monterey Bay Aquarium SeafoodWatch®. Australis Barramundi is 100% traceable, meaning you know exactly where your barramundi comes from.
Experts recommend consuming fish at least two times a week as part of a healthy diet. Barramundi is high in heart-healthy omega-3 fatty acids. Because of the mild, buttery flavor and meaty texture, barramundi yields itself nicely to varied uses and cuisines, also making it a favorite among chefs. Previously I’ve shared recipes for Pan-Seared Barramundi Rice Bowls, Thai Coconut Soup, and Quick-Broiled Barramundi with Puttanesca Sauce. Quite often we enjoy simply prepared broiled or pan-fried barramundi with brown rice and steamed veggies too. (p.s. I may just have another fun recipe in store for you next month. Hint, hint.)
You’ll find barramundi in the freezer section of these stores, on QVC, and in BlueApron meal kits. I’m able to pick up Australis Barramundi at my local Whole Foods. Each package contains individually packaged, vacuum-sealed boneless, skinless filets. If you’re concerned about mercury levels, you don’t need to be with barramundi – it contains no mercury or PCBs (polychlorinated biphenyls), or any hormones or additives of any kind. The fish is flash frozen shortly after harvesting for the best texture and flavor.
And now for the baked barramundi! We live in Boise, Idaho, which is home to the largest Basque population outside of Basque Country. So we have great access to high-quality ingredients imported from Spain and Basque Country – lucky us! One thing I always, always have on hand is Spanish paprika. I love the flavor and color it adds, especially when paired with red bell pepper. It is dynamite with fish.
Spanish cuisine is known for its use of red peppers (like pimento and red bell pepper), olives and olive oil, fresh herbs, onion, and garlic, all of which are included in this baked barramundi recipe.
The fish is seasoned with paprika, sea salt and black pepper, fresh thyme and oregano, then layered between the peppers, onions, garlic, and olives and drizzled with a bit of olive oil before being covered and placed in the oven to bake.
Baking in this way helps prevent the fish from drying out at all and infuses the filets with incredible flavorful. This is such an easy dish to put together. You can pull the fish out of the freezer in the morning and let it thaw in the fridge all day, then place everything in the casserole dish about an hour before you’re ready to eat. Honestly, this is a meal in itself, but I can’t help but serve up roasted potatoes and leafy greens on the side. The potatoes can roast while the fish cooks. It takes mere seconds to pull out the leafy greens. It’s a healthy, filling meal that everyone will enjoy.
- 2 tablespoons extra virgin olive oil, divided, plus more for serving
- 2 red bell peppers, thinly sliced
- 1 onion, cut into thin rounds and separated into rings
- 6 garlic cloves, smashed
- 1/2 cup Spanish olives with pimentos, sliced
- 2 (6-ounce) Australis Barramundi filets, thawed, cut in half
- 1 teaspoon Spanish paprika (dulce or smoked)
- 6–8 sprigs each: fresh oregano and thyme
- Sea salt and freshly ground black pepper
- Fresh lemon wedges, for serving
- Fresh parsley, for garnish
- Roasted potatoes, for serving on the side
- Baby arugula or other tender leafy green, for serving
- Preheat oven to 400°F. Use a little of the olive oil to lightly grease the inside of a 3 quart casserole pan.
- Arrange half of the bell peppers, onions, garlic, and olives on the bottom of the casserole dish.
- Season both sides of the barramundi filets with the paprika and a good pinch each sea salt and freshly ground black pepper. Place on top of the veggies and olives. Arrange half of the herb sprigs on top.
- Place the remaining peppers, onions, garlic, and olives over the top of the fish. Season with a little more salt and pepper. Add the remaining herb sprigs. Drizzle the remaining olive oil over the top. Cover tightly with aluminum foil. Place in oven and bake for 30-40 minutes, or until fish is cooked through and veggies are tender.
- Let cool slightly and serve with fresh greens, roasted potatoes, and garnish with lemon wedges and fresh parsley. Add an extra drizzle of olive oil, if desired.
You can double the amount of the fish, if needed, depending on personal preference/appetite. Use the same amount of peppers and onions, and doubling the amount of herbs and paprika. Simply create an extra layer of fish and veggies and increase baking time by about 10-15 minutes.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Dish
- Cuisine: Spanish
FTC Disclosure: This recipe was developed in partnership with Australis. All opinions expressed are 100% my own. Thank you for helping support brands we love.