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Barramundi with Tomato Caperberry Sauce and Mash

Turn barramundi fillets into a meal sensation with a few ingredients and this clever recipe.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 40 minutes
    •    Yield: Serves 4


    •    40g butter
    •    2 tbsps tomato paste
    •    Potato mash, to serve
    •    1/2 cup dry white wine
    •    2 garlic cloves, crushed
    •    400g can diced tomatoes
    •    4 (150g each) barramundi fillets
    •    1 medium red capsicum, thinly sliced
    •    1 medium brown onion, finely chopped
    •    1/4 cup caperberries (see note), drained, rinsed
    •    Shredded fresh flat-leaf parsley leaves, to serve


  1. Melt half the butter in a saucepan over medium heat. Cook onion and garlic for 3 to 4 minutes or until softened. Add capsicum, tomato paste, tomato and wine. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until thickened. Add caperberries. Simmer for 5 minutes.
  2. Melt remaining butter in a frying pan over medium heat. Cook fish, in batches, for 3 to 4 minutes each side or until cooked through. Serve with mash, tomato caperberry sauce and parsley.

This great family recipe is thanks to Taste Recipes at


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