Barramundi With Tomatoes & Olives

Barramundi With Tomatoes & Olives

Bring Mediterranean flavours to your table with this sensational seafood dish. Feed the family with succulent barramundi in a rich tomato and olive sauce.

Category Dinner Quick & Easy
Prep 10 mins
Cook 20 mins
Ready-in 10 mins
Yields 4 serves
Skill Level Easy


2 tbs Woolworths extra virgin olive oil
2 zucchini, halved lengthways, thinly sliced
1 red onion, cut into thin wedges
1 red capsicum, halved, deseeded, thinly sliced
4 garlic cloves, crushed
1/4 tsp dried chilli flakes
800g canned cherry tomatoes in juice
480g barramundi fillets, skin on
1 cup wholemeal couscous
2/3 cup pitted Kalamata olives
1/4 bunch continental parsley, leaves picked, finely chopped


  1. Heat half the oil in a large, deep frying pan over medium-high heat. Cook zucchini, stirring occasionally, for 5 minutes or until golden and tender. Transfer to a plate.
  2. Heat remaining oil in same pan over medium-high heat. Cook onion, capsicum, garlic and chilli, stirring, for 5 minutes or until onion has softened. Add tomatoes and bring to the boil. Add fish and reduce heat to medium. Simmer, uncovered, for 8 minutes or until fish is cooked through and sauce has thickened slightly.
  3. Meanwhile, place couscous in a heatproof bowl. Add 1 cup boiling water. Cover and stand for 5 minutes. Stir with a fork to separate grains. Stir zucchini into couscous. Season with pepper.
  4. Stir olives into barramundi mixture. Season with pepper. Sprinkle with parsley and serve with couscous.