Barramundi Veracruzana

  • Yield servings


4 Barramundi fillets
Juice of two limes
Salt and pepper to taste
1 teaspoon oregano
2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, diced
4 chopped tomatoes or 1 (14-ounce) can
1/2 cup sliced green olives
1 tablespoon capers
1 tablespoon brown sugar
1/2 teaspoon cinnamon
2 dried bay leaves
1/4 teaspoon ground cloves (optional)
3 canned jalapenos, diced (optional)
3 sprigs fresh thyme (optional)


  1. Preheat oven to 375F and place fillets in a greased baking pan.
  2. In a small bowl, mix lime juice, oregano and salt and pepper.
  3. Pour over fish and set aside.
  4. In a skillet, heat olive oil and cook onion until translucent.
  5. Add garlic and tomatoes and cook until tender.
  6. Mix in olives, capers, brown sugar, bay leaves, cinnamon and optional jalapenos and cloves.
  7. Simmer and start baking fish for 10 minutes.
  8. Pour sauce over fish and bake for another 5 minutes or until flakey.
  9. Top with sprigs of fresh thyme.

Courtesy of Australis: The Better Fish



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