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Crisp Skinned Barramundi with Peperonata Agrodolce

A Recipe and Video from The Feast Goes On

This recipe is a lovely combination of capsicum (peppers), onion with salty capers, sweet raisins with a slightly acidic dressing. It goes well as part of an anti pasto plate or as a simple entree (appetizer) on some well toasted sourdough bread.
The recipe comes to us from Harold Finger who has been making this for many years.
We are using it here as an accompaniment to a piece of crisp skinned barramundi as a main course. Check out the video here or below for a step by step guide in about 1 minute!


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Crisp Skinned Barramundi with Peperonata Agrodolce
Servings Prep Time Cook Time
4 10minutes 1hour
  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.
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