Crisp Skinned Barramundi with Peperonata Agrodolce

A healthy weeknight dinner, right here.

The pepperonata agrodolce – which can be made well in advance – is a lovely combination of capsicum (peppers) and onion with salty capers, sweet raisins and a slightly acidic dressing.

It is wonderful (as in this recipe) as an accompaniment to simply chargrilled or seared fish fillets. And it also goes well as part of an antipasto plate with some well toasted sourdough bread on the side. 

The recipe comes to us from Harold Finger who has been it this for many years and was kind enough to share the recipe for our second book, The Feast Goes On.

Crisp Skinned Barramundi with Peperonata Agrodolce
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
1 hour
Servings Prep Time
4 10 minutes
Cook Time
1 hour
Crisp Skinned Barramundi with Peperonata Agrodolce
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
1 hour
Servings Prep Time
4 10 minutes
Cook Time
1 hour
Instructions
  1. To make the peperonata, wash the capsicums, cut in half lengthways, remove the seeds and chop into 2 cm (3⁄4 inch) squares.
  2. Slice the onions and put them in a large frying pan with the olive oil, capsicum, salt and pepper. Add the capers and raisins, cover and cook over low heat for about 15 minutes, stirring regularly.
  3. Add the vinegar and sugar to the pan, stir and continue to simmer, uncovered, until the liquid has evaporated, about 30 minutes. Remove from the stove and add the basil or mint leaves. Set aside.
  4. To cook the barramundi, season the fillets generously with salt and pepper and drizzled with a little oil. Heat an oven proof non stick fry pan on the stove. When hot, place the fish fillets skin side down in the pan. Allow to cook for a couple of minutes until the skin golden brown and comes away easily from the pan. Carefully turn each piece over and cook in the oven for 3 - 5 minutes, depending on the thickness. Remove from the oven when just about cooked through and allow to rest. loosely covered with foil, for 5 minutes.
  5. Serve each fish fillet with a spoonful of the peperonata and drizzle with a little olive oil to serve. Serves 4.

 

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on linkedin
LinkedIn

Leave a Reply

Your email address will not be published. Required fields are marked *

Now for Something Sweet

Social Media

Recently

Instagram

Plums plums plums. Do not let this season pass without baking this most exceptional cake. This recipe came to us from Garry Enston, whose Hungarian parents fled Prague in 1939 to begin a new life in Perth.

Garry’s mother Edith had a collection of wonderful cake recipes passed down to her by her own mother and uncle who was the pastry chef at the Palace Hotel in Prague.

We’ve sampled our way through our fair share of plum cakes in search of the most delicious recipe to bring to our beloved readers and Edith’s Plum Cake unanimously stole our hearts You can find the recipe in our third book, It’s Always About the Food.
.
.
.
#plums #plum #summerfruit #summerfruits #dessert #desserts #alanbensonphoto #mondaymorningcookingclub #plumcake #fruitcake #australiansummer #aussiesummer #aussisummers #treat #treattime #afternoontea #baking #bakinginspo #cooking
...

147 2

If you're looking for the perfect side salad to accompany your Australia Day BBQ this gorgeous Heirloom Tomato Salad with Feta Dressing is just the thing. You can view the full recipe via the link in our linktree
.
.
.
#alanbensonphoto #salad #saladrecipe #saladideas #saladlover #saladsofinstagram #salads #healthy #healthyliving #healthyfood #healthyeating #healthyrecipes #healthylifestyle #mondaymorningcookingclub #tomato #tomatoes #tomatoes #tomatosald
...

258 6

Facebook

Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, notifications only about new events, products, recipes and updates.

Categories

Recipes

MMCC Related

Related Posts

Asian-Style Snapper

    A wonderful recipe from our very first book. “This Asian-style fish is what connects us to our new life in Australia – broadening

Banana Toffee Galette

Ready for something super delicious and so easy? Great for winter or summer or anything in between. We recently judged a recipe comp and one