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How to make Barramundi with tomato caperberry sauce and mash

Yield = 4
Prep time: 0:10
Cook time: 0:40
Total time: 0:50

Ingredients

  • 40g butter
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 medium red capsicum, thinly sliced
  • 2 tablespoons tomato paste
  • 400g can diced tomatoes
  • 1/2 cup dry white wine
  • 1/4 cup caperberries (see note), drained, rinsed
  • 4 (150g each) barramundi fillets (see note)
  • Potato mash, to serve
  • Shredded fresh flat-leaf parsley leaves, to serve

Method

  • Step 1 Melt half the butter in a saucepan over medium heat. Cook onion and garlic for 3 to 4 minutes or until softened. Add capsicum, tomato paste, tomato and wine. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until thickened. Add caperberries. Simmer for 5 minutes.
  • Step 2 Melt remaining butter in a frying pan over medium heat. Cook fish, in batches, for 3 to 4 minutes each side or until cooked through. Serve with mash, tomato caperberry sauce and parsley.