Recipe Spotlight: Responsible Choice Baked Barramundi with Tomato-Olive Relish

Responsible Choice Baked Barramundi with Tomato-Olive Relish

All you need:

  • 4 (6 oz each) barramundi filets
  • 1 tsp kosher salt, divided
  • 1/2 tsp cracked black pepper, divided
  • 2 tbsp olive oil, divided
  • 1 cup quartered cherry tomatoes
  • 3/4 cup roughly chopped pitted Kalamata olives
  • 1/4 cup finely diced shallots
  • 1/4 cup finely diced Italian parsley
  • 2 tbsp capers, drained
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tbsp red wine vinegar

All you do:

  1. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
  2. Season the barramundi filets with 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with 1 tablespoon olive oil, reserving the rest for the relish.
  3. Bake the barramundi in the oven for 15 to 18 minutes or until opaque and flaky. A thermometer should register at 145 degrees when the fish is done.
  4. In a medium bowl combine the tomatoes, Kalamata olives, shallots, parsley, capers, oregano, basil, red wine vinegar and 1 tablespoon olive oil. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste. Set aside.
  5. Garnish each barramundi filet with 1/2 cup of the tomato-olive relish.

Author: Stacey Wertzberger

My name is Stacey Wertzberger and I am the chef at Hy-Vee’s Fleur Drive store in Des Moines. I am a 2004 graduate of Iowa State University, where I received a degree in hotel and restaurant management. I worked for six years as a sous chef at the Downtown Marriott Hotel in Des Moines before joining Hy-Vee six years ago. I worked first as catering manager and then became the chef at the Fleur store in late 2012. What I love most about my job is being able to help people understand they can cook healthy meals without sacrificing flavor. I like helping people make memories in the kitchen. Most of my fondest memories are around the kitchen and food, and I like helping people understand that it’s not hard to make a gourmet meal that people will remember.