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Crisp Skinned Barramundi with Peperonata Agrodolce

A Recipe 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.

Crisp Skinned Barramundi with Peperonata Agrodolce
Votes: 1
Rating: 5
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Rate this recipe!
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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.

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2 Comments

  1. Ute

    How much sugar should we use? It is not listed under the ingredients.

    1. Julie

      what temperature is the oven for this fish recipe?

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Now that the lead up to the festive season is in full swing, we thought it was time to share one of our favourite Chanukah treats. Potato Latkes are the most delicious golden crisp potato cakes and they’ve become a staple in Jewish kitchens across the world to celebrate Chanukah. ⠀

But latkes are not only made over Chanukah. In fact, we make them in the weeks (more like months!) leading up to Chanukah…just to practice, and because we absolutely adore them! We eat them just with a little salt, or with smoked salmon and a dollop of sour cream. ⠀

Join Lisa next Sunday the 13th at 10:00am and cook-along in real time to make your own batch of simple, perfect latkes. Once you register for the event (copy link into your browser), you will get a list of ingredients😊
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