top of page

2 tbsp olive oil
2 cloves garlic chopped
1 red pepper sliced into ¼” strips
½ large red onion thinly sliced
¼ cup pitted kalamata olives, coarsely chopped
1 teaspoon thyme (or basil) chopped
1 tbsp butter
1 lb of barramundi
Salt and pepper to taste
Parsley, basil, or thyme
Lemon quarters 

Heat 1 tablespoon oil in pan over medium heat. Stir in ½ of the chopped garlic, and cook 30 seconds. Add the peppers and onions and cook approximately 6 minutes, or until slightly softened. Add olives and thyme, and cook just long enough to heat through. Transfer to plate.

Season fish on both sides with remaining olive oil, salt, and pepper. Melt butter and remaining garlic in the pan the vegetables were cooked in. Add the fish and depending on the thickness, sauté for two to three minutes (or until fish easily releases from the pan). Turn fish over and cook for approximately two to three minutes longer (or until fish is cooked through).

Transfer to a plate and top with peppers, onions, and olives. Give everything a generous squeeze of lemon and chopped parsley. 

Serves 2 to 3

bottom of page