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Whole30 Roasted Barramundi w/Lemon Olive Relish

Adapted from an older Bon Appetit recipe, the quick-picked red onions paired with the savory green olives and acid from the lemons all pairs beautifully with my choice of a sustainable white fish, Barramundi. You might even find yourself licking the plate...I sure did:)
Course Main Course
Cuisine Mediterranean
Keyword barramundi, fish, Whole30
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author jess masanotti

Ingredients

  • 1 Large Lemon (or 2 medium)
  • 1 Cup Manzanilla Olives Sliced
  • 1 Shallot Thinly Sliced
  • 2 Tbsp Capers Drained
  • 1 Cup Extra Virgin Olive Oil
  • 4 Barramundi Filets
  • 1 Tsp Tarragon
  • Salt & Pepper

Instructions

  • Preheat oven to 250 degrees.
  • Quick Pickle Shallots: Add a pinch of salt and the thinly sliced shallot rings to a bowl, massage and let sit for at least 10minutes.
  • Zest lemon. Cut the ends off the lemon and peel the remaining white parts, using a sharp pairing knife. Cut lemon slices (away from the membranes) into nice, clean pith-free supremes. (Keep the lemon skins and pieces to squeeze on the fish before roasting.)
  • Combine shallots, lemon supremes, sliced Manzanilla olives, capers, lemon zest and 3/4 cup of EVOO into the bowl. Cover and chill in refrigerator.
  • Using a paper towel, dry the Barramundi filets. 
    In a shallow glass baking dish, coat the filets with the remaining 1/4 cup olive oil, add a dash of salt & pepper and tarragon to each side. 
    Squeeze the remaining lemon pieces on the fish and place in the oven to roast for 30 minutes. 
    *Note: At the 20min mark, remove the relish from the refrigerator to bring up to room temp.
  • Once fish is cooked through, remove and add to serving platter and top with the relish.