Abruzzo-Style Roasted Tomato Barramundi
with Green Olives, Parsley & Garlic Bread
- Wheat
- Soy
- Fish
Bold, savory flavors are the hallmark of Italy’s Abruzzo region. To make our spin on a traditional preparation, you’ll roast mild, flaky barramundi fillets over a saucy bed of crushed tomatoes, garlic, briny green olives, and chili flakes. Serve the fish with a bright squeeze of lemon juice, an herbaceous sprinkle of fresh parsley, and a side of crusty garlic bread for soaking up all that savory sauce.
Ingredients
1 unit
Ciabatta
(Contains: Wheat, Soy)
1 unit
Crushed Tomatoes
1 unit
Lemon
2 clove
Garlic
10 ounce
Barramundi
(Contains: Fish)
¼ ounce
Parsley
1 unit
Green Olives
Not included in your delivery
4 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Olive Oil
0.13 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Peel garlic; thinly slice half the garlic and leave remaining garlic whole. Roughly chop olives.
• Heat a large drizzle of olive oil in a medium pan over medium-low heat; add sliced garlic and cook, stirring, until fragrant, 30 seconds. TIP: If you like a bit of heat, add a pinch of chili flakes from your pantry. • Add olives, Colavita crushed tomatoes, 1⁄8 tsp sugar, 1 tsp salt, and pepper (1⁄4 tsp sugar and 2 tsp salt for 4 servings); increase heat to medium and bring to a simmer, stirring occasionally. Once sauce is simmering, remove from heat.
• Pat barramundi* dry with paper towels and season all over with salt and pepper. • Carefully transfer half the sauce to an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings). Place barramundi atop sauce and spoon remaining sauce over top of fish to coat. • Roast on middle rack until barramundi is cooked through, 15-20 minutes.
• Meanwhile, quarter lemon. Pick parsley leaves from stems; roughly chop leaves.
• Halve ciabatta and toast until golden. • Drizzle cut sides with olive oil and rub whole garlic over surface. (TIP: The rough texture of the toasted bread will “grate” the garlic—no need to use the whole clove!) Season with salt and pepper.
• Once barramundi is done, squeeze juice from one lemon wedge (two wedges for 4 servings) over top and garnish with parsley. • Divide barramundi between plates and top with any remaining sauce from baking dish. Serve with garlic bread and any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bold, savory sauce with olives, though some found it too salty or overpowering for the fish.
- Ease of prep: Customers praised how quick and simple this dish was to prepare, with easy-to-follow instructions.
- Suggestions: Consider adding pasta, rice, or vegetables to make it a more complete meal. Some recommend doubling the olives for extra flavor.
- Portions: Several felt the meal was not filling enough on its own and needed additional sides.
- Fish texture: Some found the barramundi too fishy or preferred it pan-seared instead of baked in sauce.
Reviews from our home cooks
I liked this more than I expected to. The fish was very nice, though I have to use this first among my selected meals, so the fish doesn't go weird. The tomato sauce didn't have many ingredients, and seemed kind of un-interesting, but turned out tasty and really nice with the fish. I might put more garlic in if I did it again. This meal was easy to prepare and satisfying.
This recipe is amazing, but there is not enough crushed tomato in the recipe to be able to cover and cook the fish. I happened to have an extra can of crushed tomatoes in the pantry and was able to double it and it was perfect.
This was the stand-out recipe of the week. I loved the sauce, and what I loved even more was the low sodium content of the crushed tomatoes. The whole meal was excellent.
Boy I really liked this dish. The tomato sauce with the olives was so yummy. I ate the leftovers the next day with brown rice. I would buy it again.
New tastes for me - and liked them. The garlic bread was a very good side for this dish - used up all the sauce and flavors - soft and crunchy textures made the meal interesting (mouth feel wise)
Fabulous! Fresh parsley made it especially good. Cooking the fish in tomato sauce was a welcome change from sauteing, and garlic bread was excellent accompaniment.
Very tasty, easy to cook and healthy. Would've been great if some type of quick veggie would've been included (side salad or green beans) to round out the meal.
Had it last night. The olives and lemon juice in the sauce really added a unique flavor. It was delicious. I wanted more.
My opinion. The recipe did not say to remove skin of barramundi. The skin was fishy so I removed it after it cooked. Otherwise, this recipe was delicious and easy. To make it more keto I added mushrooms to the stew and skipped the bread.
So yummy, but took a star off because it definitely NEEDS a side, we made sauteed green beans. Pasta or rice would have been good also. We also cooked it on the stove so we didn't have to turn on the oven.
