Baked fish in tomato sauce
Ingredients
- 4 frozen barramundi fillets 500g, see notes1
- 2 tbs extra virgin olive oil
- 500 mL orange tomato passata
- ½ tsp fennel seeds, lightly crushed
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ tsp salt
- 2 tbs lemon juice
- 10 parsley sprigs, chopped
- 1 bunch broccolini, cut in thirds
Instructions
-
Defrost the barramundi fillets as per package instructions, usually under cold water or allow it to thaw on its own overnight in the fridge.
-
Preheat the oven (fan force to 220°C). Add the olive oil in a large ovenproof frying pan (see notes2) on a medium heat. Toast the fennel seeds for a min until they become a bit fragrant but before they burn. Pour the orange tomato passata (see notes3) in the frying pan, stir in the seasonings (garlic powder, pepper and salt) and let it simmer on a low heat for 10min so it can slightly thicken.
-
After that time, stir in the lemon juice and 2 tbs of the chopped parsley (leave the rest for garnish in the end). Arrange the fish fillets in the pan and the chopped broccolini. Place the ovenproof frying pan in the oven for 15min or until the fish is cooked through. The broccolini softens and roasts nicely but if you prefer it to be crunchier, then add it in a bit after you start cooking the fish.
-
Take the food out of the oven and enjoy warm with some crusty bread or some rice and salad.
Recipe Notes
1. You may replace the barramundi fillets for any other white fish fillets of your choice such as snapper or cod.
2. If you do not have an ovenproof frying pan then you can prepare the sauce using a frying pan on the stovetop and then transfer it in a small baking tray with the fish and broccolini to go in the oven.
3. This particular brand/type of passata is quite thin but thickens as it simmers. If you use other brands you might need to add a bit of water to begin with.