Barramundi Veracruzana

Recipe and photograph courtesy of Australis Aquaculture, Ltd.

Recipe Ingredients:

4 Barramundi fillets
Juice of 2 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, packed
1/2 teaspoon ground cinnamon
2 dried bay leaves
1/4 teaspoon ground cloves (optional)
3 canned jalapeños, diced (optional)
3 sprigs fresh thyme (optional)

Cooking Directions:

1. Preheat oven to 375°F (190°C).
2. Place fillets in a greased baking pan.
3. In a small bowl, mix lime juice, oregano and salt and pepper. Pour over fish and set aside.
4. In a skillet, heat olive oil and cook onion until translucent. Add garlic and tomatoes and cook until tender. Mix in olives, capers, brown sugar, packed, bay leaves, cinnamon and optional jalapeños and cloves; simmer.
5. Meanwhile, bake fish for 10 minutes.
6. Remove fish from oven and pour sauce over fish and bake for another 5 minutes or until flaky. Top with sprigs of fresh thyme.

Makes 4 servings.

Tip: Sea bass and halibut are suitable substitutes for barramundi.

Recipe and photograph courtesy of Australis Aquaculture, Ltd.; thebetterfish.com.