Prep Time: 20 minutes
Cook Time: 50 minutes
Serves: 4-6
Ingredients
- 6 barramundi fillets, skin off
- 1/4 extra-virgin olive oil, plus extra to serve
- 1 small onion, finely diced
- 2 garlic cloves, finely chopped
- 50g anchovy fillets, coarsely chopped
- 1 tbs Coast of Gold Shito Pepper Sauce
- 400g canned diced tomatoes
- 500g ripe vine-ripened tomatoes, cut into 1cm dice
- 100g baby capers, rinsed
- 150g pitted Kalamata olives, finely chopped
- 50ml white wine vinegar
- 50g brown sugar
- 1 cup (firmly packed) basil, small and large leaves separated, larger leaves coarsely chopped
Directions
1. To make the Puttanesca salsa, place oil, onion, garlic and anchovies in a saucepan over low-medium heat and cook until onion is soft and anchovies have melted (10-12 minutes).
2. Add Coast of Gold Shito Pepper Sauce and fry for another 2 minutes until fragrant.
3. Add canned tomatoes and cook until excess liquid has evaporated (10-12 minutes).
4. Add fresh tomatoes and cook until they are soft but not completely broken down (20-30 minutes).
5. Add capers, olives, vinegar and sugar, stir to combine and season to taste.
6. Add chopped basil, stir to combine, then remove from the heat and set aside.
7. Meanwhile, preheat a frying pan to medium-high. Drizzle barramundi with oil and sprinkle skin well with sea salt. Place barramundi on hot frying pan and grill each side until golden brown and fish is flaky.
8. Transfer fish to serving plates. Drizzle with oil, sprinkle over sea salt to taste and garnish with small basil leaves. Serve with shito puttanesca on the side.
