Pan Fried Barramundi with Tomato, Capers & Olive Salad

A perfect, easy, and healthy summer evening supper!


4 x 200g Infinity Blue barramundi fillets with skin on
Sea salt and cracked black pepper, to season
4 tbsp extra virgin olive oil
2 tbsp preserved lemon, rinsed and diced
1 tbsp tiny salted capers, rinsed
1 cup basil leaves, torn if large
Handful of rocket leaves
1 lemon, quartered


  • Season the barramundi with salt about 5 minutes before you plan to cook the fish.
  • Heat a large pan over medium heat. Add 2 tbsp olive oil before adding barramundi skin-side down. Press fillets flat onto pan for about 4 minutes until skin is crisp. Turn and cook for about 1-2 minutes until just cooked through.
  • Remove the fish and place on warm plates, skin-side up.
  • To make the warm dressing, add remaining olive oil to the pan with olives, preserved lemon, cherry tomatoes and capers. As soon as the cherry tomatoes soften and release their juices, add the basil leaves and toss well.
  • Place the barramundi on individual plates and spoon warm tomato dressing over top.
  • Scatter with pepper and rocket leaves. Squeeze some fresh lemon juice over top and serve straight away!

For tips and tricks on how to cook, fillet and even cure Infinity Blue Barramundi watch Chef Alejandro Saravia of Pastuso and Farmers Daughters in Melbourne on IGTV. And watch out for the Catch of the Day Series over the summer months for many more mouth watering Barra recipes.