02/04/2026
Last minute Easter recipe inspo 🐟🫑🫘🍅🌿
Barramundi with Peperonata & Cannellini Beans
Ingredients (Serves 4):
4 Spring Creek Barramundi 100g portions, skin on
2 red & 2 yellow capsicums, sliced
2 small red onions, sliced
1/3 cup extra virgin olive oil
Sea salt & freshly ground black pepper
2 tbsp baby capers, rinsed
1 can cannellini beans, drained
1 tbsp sugar
1/3 cup red wine vinegar
8 ripe tomatoes, halved
6-8 basil or mint leaves
Method: Roast Tomatoes: Preheat oven to 200°C. Toss tomato halves with olive oil, salt, and pepper. Roast until soft (20-25 mins). Blend half and set aside.
Prepare Peperonata: In a pan, sauté onions in olive oil until softened. Add sliced capsicum, season, and cook for 5 minutes. Stir in blended tomatoes, roasted tomatoes, cannellini beans, and capers. Add vinegar and sugar, stir, and simmer uncovered until the liquid evaporates (about 30 minutes). Stir in basil.
Cook Spring Creek Barramundi: Season barramundi with salt, pepper, and a drizzle of olive oil. Heat a non-stick, oven-proof pan over medium-high heat. Place fish skin-side down and press gently for 60 seconds to keep the skin flat. Cook for 3 minutes until the skin is crisp, then flip and cook for a further 2–3 minutes, depending on thickness. Rest skin-side up for 4 minutes before serving.
Serve: Plate the peperonata, top with barramundi skin side up, and garnish with fresh lemon zest and a lemon wedge. 🍋🐟
