Baked barramundi with olives, tomatoes and rosemary

This rustic Italian dish is delicious, packed with the flavours of summer. Its simplicity is a bonus – easy to make for one or a crowd. Serve with new potatoes or crusty bread and a fresh green salad.








For the sauce 

  • 60ml olive oil

  • 6 cloves garlic, finely chopped

  • 2-3 sprigs rosemary, leaves pulled from stem

  • 2 red chillies, split lengthwise

  • 1kg Alfina’s Finely Chopped Polpa Tomatoes (179710)

  • 250ml fish stock or water

  • 1 teaspoon sugar

  • 20ml red wine vinegar

For the fish

  • 8 fillets of Seafrost Premium Barramundi Portions Skin-On 200/220 (174227), defrosted

  • Salt and pepper to season

  • 1 cup Kalós Kalamata Olives Whole (164145)

  • 32 vine ripened cherry tomatoes, on the vine – allow about 4-5 tomatoes per serve 

  • 40ml fruity extra virgin olive oil


1. For the sauce

Add the olive oil to a large pan over medium heat, add the garlic, rosemary leaves and chillies, and gently sauté for a minute until fragrant and the garlic has softened. Add in the polpa tomatoes, stock or water and sugar then stir, season and simmer for 5-10 minutes, until slightly reduced. Once reduced, stir in the vinegar and check the seasoning. The sauce can be made a day or two in advance.

2. To bake

Pre-heat the oven to 200°C. Transfer the sauce to a roasting tray, large enough to hold the fish in one layer. Pat the fish fillets dry and season with salt and pepper. Sprinkle the olives over the sauce, lay the fish on top and finish with the tomato vines. Drizzle a little of the sauce over the fish. Cover with baking paper and bake for about 20 minutes, you can remove the baking paper for the final 5 minutes, until the fish is opaque and just flaking apart.

3. To serve

Serve the fish on a bed of sauce, with the tomato vines, finish with a drizzle of fruity extra virgin olive oil, a final crack of black pepper and some rosemary of desired. Boiled new potatoes or crusty bread make great sides for mopping up the sauce.