Name: Baked barramundi with cherry tomatoes & green olives
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 4-6 (800g) skinless barramundi fillets; 250g cherry tomatoes; 200g pitted Sicilian green olives; 1 lemon, sliced; 2 tablespoons extra virgin olive oil; ¼ cup (60ml) white wine; 2-3 sprigs flat leaf parsley; 2-3 sprigs basil; steamed couscous, for serving

Baked barramundi with cherry tomatoes & green olives

A fast and fresh tray bake dinner.

Baked barramundi fillets with cherry tomatoes, green olives & herbs

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Serves 4

Prep

Cook

20M

Total

25M

This baked barramundi recipe is made for busy evenings with minimal prep, and only one dish to wash.

Barramundi fillets cook in just 15-20 minutes in the oven, with beautiful cherry tomatoes, green olives and lemon slices. Serve it with quick steamed couscous and fresh herbs for a delicious dinner.

Ingredients

4-6 (800g) skinless barramundi fillets

250g cherry tomatoes

200g pitted Sicilian green olives

1 lemon, sliced

2 tablespoons extra virgin olive oil

¼ cup (60ml) white wine

2-3 sprigs flat leaf parsley

2-3 sprigs basil

steamed couscous, for serving

Method

Preheat the oven to 200°C (180°C fan-forced).

Place the fish, cherry tomatoes, olives and lemon slices in a large shallow baking dish. Drizzle with olive oil and season with salt and freshly ground black pepper. Gently toss to coat. Add the white wine to the baking dish.

Roast for 15-20 minutes or until the fish is cooked through and flakes easily with a fork.

Serve baked barramundi immediately with parsley and basil leaves and steamed couscous.

Tips for cooking barramundi

Baking barramundi fillets is a brilliant way to showcase the fish’s sweet, buttery flavour and delicate texture.

For even cooking, aim to use even-sized and thick barramundi fillets in this tray bake recipe. The fish is ready when it flakes easily with a fork.

Baked barramundi recipe variations

Firm white fish like barramundi is ideal for this recipe. If you can’t find barramundi, you could also use snapper or flathead fillets.

Swap ingredients to include other flavoursome combinations – think store-bought char-grilled capsicum and capers or marinated artichokes and semi-dried tomatoes.

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Recipe developer Helena Dowdall

Helena Dowdall is a recipe developer, food stylist, and photographer with over 10 years of experience in the food publishing industry. A creative at heart, Helena enjoys the full process of bringing a recipe to life — from concept and development to styling food and selecting props that help tell a complete visual story. With a background in food and hospitality education and a strong interest in nutrition, Helena creates recipes that are as nourishing as they are beautiful.

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Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Tips for cooking barramundi

Baked barramundi recipe variations

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