Barramundi capponata_1Barramundi capponata_1 Barramundi capponata_1

Barramundi Caponata Recipe

  • Serves 4
  • Preparation Time 15MINS
  • Cook Time 20MINS

2 tbs olive oil

250ml (1 cup) Campbells Real Stock- Vegetable

1 cup risoni

1 leek, thinly sliced

1 small egg plant, diced

1 red capsicum, diced

400g can diced tomatoes

1 lemon, grated rind and juice

18 whole green or kalamata olives

500g skinned and boned barramundi fillet, diced 3cm x 3cm

STEP 1 Place olive oil in a fry pan; add leek, eggplant, capsicum, lemon rind and juice cook for 5 minutes on medium- high heat.

STEP 2 Add tomatoes and cook for a further 2 minutes. Remove.

STEP 3 In the same pan heat Campbells Real Stock until it boils, add risoni, return to the boil, cook for 3 minutes.

STEP 4 Add fish and cooked vegetables and cook for a further 7 minutes, stirring occasionally.

STEP 5 Remove from heat, stir through olives.