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Barramundi with Light Cream and Tomato Sauce

A simple recipe with a few ingredients especially designed to really enhance the mild and buttery flavor of the Barramundi.

Prep Time

        Prep time: 20 minutes
        Cook time: 18 minutes
        Yield: Serves 4


    •    1/3 cup white wine
    •    1 cup leek, chopped
    •    1/2 tbsp dill, chopped
    •    1/2 tbsp tomato paste
    •    3 barramundi portion fillets
    •    3 tbsps heavy whipping cream
    •    1 cup cherry tomato, cut in half


  1. Turn on the oven to 425 F.
  2. Heat about 2 tbsp of olive oil on a pan, add the leeks and season with salt. Cook the leeks until they start turning transparent and soft.
  3. Add the white wine and let it evaporate for 2 minutes. Add the cream and the tomato paste. Cook some more stirring often, until the sauce is reduced almost by half.
  4. Spray a baking dish with olive oil and place the barramundi fillet on top. Season with salt and pour the cream sauce over it. Top with the tomatoes and chopped dill.
  5. Bake for 16 - 20 minutes.
  6. Optional: A great garnish is fried leeks. Cut some of the leftover leek in thin slices, coat with olive oil, season with salt and air fry at 400F for 5 minutes.

This great family recipe is thanks to The Better Fish at


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