Serves
4
Prep Time
10 minutes
Cooking Time
30 minutes
Ingredients
- 4 x 180g skin-on barramundi fillets
- 2 tablespoons olive oil
- 1 small fennel bulb, cut into 8 wedges, reserving fennel fronds for garnish
- 2 cloves garlic, chopped
- ½ cup Sicilian olives
- 690g jar Leggo's Rich Passata - Gourmet Tomato Puree
- ⅓ cup vegetable stock
Method
STEP 1Pat dry fish fillets with absorbent paper. Heat oil in a large ovenproof frypan over medium-high heat. Add fish fillets and cook skin side down for 3 minutes until golden. Turn and cook for an additional 2 minutes until golden. Remove and set aside.
STEP 2
To the same frypan, add fennel wedges and cook 4 minutes or until golden, turning halfway. Reduce heat, add garlic, olives, 2 cups Leggo's Gourmet Passata and stock. Stir to combine.
STEP 3
Arrange fish in sauce and cook in a preheated oven at 200°C for 15-20 minutes until fennel is soft and fish is fully cooked.
STEP 4
Serve garnished with fennel fronds and sides of your choice.
Tips
Replace barramundi fillets for any other firm white fish fillets of choice, such as snapper or cod.