Barramundi with tomato caperberry sauce

Pick up some barramundi filets on your way home for a quick, elegant and healthy meal.

Ingredients (serves 4)

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

Method

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.

Notes

• If caperberries are unavailable, you could use 2 tablespoons drained capers.
• Usually sold in fillets and cutlets, barramundi has a firm, moist, white-pinkish flesh. It's great steamed, fried, baked or barbecued.