Acqua Pazza Barramundi Recipe

For a super healthy meal, try omitting the bread and instead serving this Italian dish on a bed of steamed brown rice, quinoa or couscous - see video. Finish with a drizzle of extra virgin olive oil to boost healthy monounsaturated fats.

The ingredient of Acqua Pazza Barramundi Recipe

• 1 tbs extra virgin olive oil plus extra to serve
• 1 leek thinly sliced
• 1 fennel bulb trimmed thinly sliced
• 3 garlic cloves thinly sliced
• 1 long fresh red chilli deseeded thinly sliced
• 125ml 1 2 cup dry white wine
• 320g mixed cherry tomatoes halved
• 55g 1 u20443 cup pitted kalamata olives
• 4 about 125g each barramundi fillets
• 125ml 1 2 cup salt reduced chicken or fish stock
• 2 tbs chopped fresh continental parsley
• 4 slices wholegrain sourdough bread toasted to serve

The Instruction of acqua pazza barramundi recipe

• heat the oil in a large frying pan over medium heat add the leek and fennel cook stirring for 5 minutes or until softened add the garlic and chilli cook stirring for 1 minute or until aromatic
• pour in the wine and bring to a simmer simmer uncovered for 1 2 minutes add tomatoes and olives simmer uncovered for 2 minutes add fish stock and 200ml water bring to the boil reduce heat to low simmer covered for 8 10 minutes or until fish is cooked through season sprinkle with parsley serve with toast

Nutritions of Acqua Pazza Barramundi Recipe

fatContent: 350 613 calories
saturatedFatContent: 9 8 grams fat

carbohydrateContent: 1 6 grams saturated fat
sugarContent: 23 2 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 32 grams protein
sodiumContent: n a

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