Mediterranean Baked White Fish

5 from 1 vote

A quick, easy and delicious dinner, perfect for mid-week! This Mediterranean Baked White Fish has perfectly cooked barramundi fillets atop juicy baked cherry tomatoes, olives and onion, all drizzled in lemon juice.

Prep Time8

Cook Time25

Total Time33

Course: Mains

Cuisine: Gluten Free, Mediterranean

Diet: Diabetic, Low Calorie, Low Lactose

Keyword: baked fish, barramundi, Mediterranean

Servings:

Calories: 515kcal

Author: Sarah Bell

Equipment

Chopping Board
Sharp knife
Large Baking Dish

Ingredients

3 tablespoons extra virgin olive oil
600 grams barramundi fillets skin off, or other white fish
2 cloves garlic peeled and thinly sliced
1 red onion halved and finely sliced
1/3 cup Kalamata olives
325 grams cherry tomatoes halved
1 red capsicum core & seeds removed, diced
1 lemon juiced
sea salt flakes to taste
cracked black pepper to taste

To serve:

Fresh flat leaf parsley
Fresh mixed lettuce leaves
4 cups cooked brown rice optional

Instructions

Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
Drizzle the base of a large baking dish with olive oil.
Add the halved cherry tomatoes, thinly sliced onions, thinly sliced garlic, olives, capsicum, salt and pepper. Toss to combine.
Place the fillets of barramundi on top of the tomatoes. Season with more salt and pepper and drizzle with the juice of one lemon.
Place the dish into the oven and bake for 25 minutes, or until the fish is flaky and cooked through.
To serve, transfer a fillet of fish to each plate. Depending on the size of the fillets, you may need to cut them in half. Divide the tomato mixture between the plates. Place a handful of mixed lettuce leaves to each plate. Serve hot.

Notes

Nutrition facts include brown rice.

Storage

Once cooled to room temperature, store leftovers in an airtight container in the fridge and consume within two days. Reheat before eating.

Nutrition