Recipe: Barramundi All’Acqua Pazza

Recipe: Barramundi All’Acqua Pazza

For the love of barra.

Love your Aussie barra? We do too. Which is why we wanted to share this delicious recipe from Volume 2 of the Aussie Barra recipe book.

This recipe book is a curated collection of influential chefs and recipe writers from across the country, sharing their favourite barramundi recipes in support of the Australian Barramundi Farmers Association

For more information about the recipe book and to learn more about the Australian Barramundi Farmers Association, visit their website



4 x 200g portions Australian farmed barramundi, skinless 500g cherry tomatoes halved
1 clove garlic thinly sliced
2 golden shallots thinly sliced
10 basil leaves
12 green Sicilian olives pitted and quartered 20g capers in oil
1 whole lemon juiced 150ml white wine 100ml olive oil 150ml fish stock



1. Place the fish on a tray and season with salt and pepper. Allow to come to room temperature before cooking.

2. Heat a large pan to almost smoking. Add half the olive oil and seal the fish flesh side down side. Depending on thickness of the barramundi you may need to put into an oven at 250°C for a few extra mins.

3. Once almost cooked, remove the fish from the pan and place on a tray.

4. Place the same pan back on the stove and add the rest of the olive oil.

5. Add the chopped tomatoes and cook until soft. Add the shallots, garlic, green olives and capers and continue to cook until the shallots are soft.

6. Add the white wine and reduce by half.

7. Once the wine is reduced, add the fish stock and lemon juice.

8. Return the fish back to the pan and baste the fish with the hot liquid.

9. Once the fish is cooked, add basil and serve immediately.


Serves 4 | Prep time – 10 mins | Cooking time – 10 mins | Perfect for lunch or dinner

Words by Chef Will Cowper - Otto Restaurant
- The gourmet who really knows his barra