This delicious Oven Roasted Barramundi with Artichoke Hearts and Olives recipe only takes about 30 minutes to make, and it’s bursting with zesty flavours that will transport you to the sunny blue waters in the mediterranean.
Do you have any dishes that remind you of your travels? For instance, spaghetti bolognese eaten in Bologna? The best New York bagels from, yes you guessed it, New York of course?
Actually Sorrento brings me fond memories. The beautiful beaches, the tangiest lemon gelato EVER and the fresh flavours from the sea bring me back to a great time living as a local in Italy. The summer flavours of zesty, lemony fish or BBQ seafood with a fresh salsa verde sauce was just AMAZING!!!
As a matter of fact, this roasted barramundi recipe was inspired of my fonds memories spent in Sorrento.
While most of my recipes here on the blog are relative quick to make ( 20-30 minute recipe), quick, casual lunches are totally my thing. Most of the time, I just don’t have the time. After all, who have the time or patience with complicated steps to a recipe? NOT ME!
Therefore if give me roasted sheet pan meal recipes, that are quick and easy to throw into one pan and roast and I’m a happy cook. The one thing I don’t compromise however is on full of flavour food! Quick meals doesn’t not mean that taste is sacrificed. No way!!!
So one of my favorite go-to meals lately has been this super, simple delicious one pan fish dish:
It’s no secret that I’m obsessed with fresh, citrus flavours. This recipe is downright delicious, with just the right balance of sweetness from the olives and artichoke hearts and zesty-ness from the lemon. It’s quick, it’s easy and it’s ready in about 30 minutes. It’s easy to adapt with any white fish (bream, snapper, flathead) and, it’s the perfect dish when entertaining friends or family.
Oven Roasted Barramundi with Artichoke Hearts and Olives
In order to make this recipe, here is a listing of what you’ll need:
- Barramundi Fish Fillets: Washed and cleaned.
- Cherry Tomatoes: Preferably well ripened and still on the vine (these are really sweet).
- Olives: Black and Green Olives.
- Artichoke Hearts: Fresh or frozen is fine.
- Lemon juice + Lemon Zest: Please avoid the bottled stuff. Choose Freshly squeezed for true, intense flavour.
- Capers: Baby capers are preferred as they are more delicate in flavour.
- Garlic: Again, please stick to fresh for truely rich, intense flavour.
- Oregano: Dried or fresh
- Olive Oil: For drizzling
Furthermore, be sure to use the freshest ingredients you can get your hands on.
HOW TO MAKE OVEN ROASTED BARRAMUNDI WITH ARTICHOKE HEARTS AND OLIVES
So like all my recipes, they are pretty simple and straight forward.
- To prepare the ingredients:
- Fish – wash and descale. Artichoke Hearts – If using fresh, wash and soak in lemon water after chopped in half. Tomatoes – wash and dry
- Combine ingredients: Drizzle the base of an oven proof dish with olive oil, place fish, skin side up in the dish. Add the artichoke hearts, tomatoes, olives, garlic, oregano, lemon juice and zest
- Roast in oven: Place the fish in the oven 220 degree for 30 minutes
- Serve: Drizzle some olive oil over the dish and serve with a salad or crispy, baked potatoes.
Barramundi has great flavour and texture, it is a really dense-fleshed fish that needs to be cooked through so you must take care when cooking it. This one pan dish makes is super easy to cook.
- 4 barramundi fish fillets
- 500 g cherry tomatoes
- 1 cup mixed olives green + black olives of choice
- 2 tbsp dried oregano
- 1 tbsp lemon juice
- 1 tbsp lemon rind
- 8 pieces artichoke hearts
Finally, if you are entertaining a crowd, be sure to try my Lime, Mint & Ruby Grapefruit Spritzer recipe. Not only does this refreshing drink compliment the roasted barramundi, but it’s also a super easy, aromatic, healthy drink to serve a crowd.
Oh don’t forget that if you make this recipe, be sure to snap a photo and hashtag it #SUNDAYCALM. I’d love to see it!
If you live in the USA search here for Barramundi Store locators.