Roasted Barramundi with Tomato and Olive Relish
Roasted Barramundi with Tomato and Olive Relish is a great low-carb dinner; use any firm white fish if you don’t find Barramundi.
My niece Kara and I came up with this recipe for Roasted Barramundi with Tomato and Olive Relish after I discovered Barramundi at Costco, and when we first made it, this Barramundi recipe was so good that Kara made it at home (and sent me the photos) before I managed to get it up on the blog!
This was the first time Kara or I had cooked or eaten Barramundi and definitely the one and only Barramundi recipe on Kalyn’s Kitchen, and we both loved the flavor and texture of the fish.
I first bought Barramundi to try it when I saw a promotion for it at Costco. Since then I’ve noticed Barramundi showing up on blogs, restaurant menus, and in stores a lot more. If you’re a Barramundi fan, let me know in the comments!
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- fillets of Barramundi or other firm white fish
- Olive Oil (affiliate link)
- Szeged Fish Rub (affiliate link)
- cherry tomatoes
- black olives
- green olives
- lemon zest
- fresh-squeezed lemon juice, I used my fresh-frozen lemon juice
- fresh parsley
- salt and fresh ground black pepper to taste
What is Barramundi?
Barramundi is a mild flaky white fish that’s native to Australia. It’s also called Asian Sea Bass or The Sustainable Sea Bass and is becoming popular as a tasty sustainable fish. Barramundi is high nutritious and also delicious.
What if you don’t find Barramundi at your store?
You can absolutely make this delicious baked Barramundi recipe with any other kind of firm white fish if you don’t find Barramundi in your store. But if you do happen to see some Baramundi where you buy fish, I hope this recipe will encourage you to try it!
Want more ideas for baked fish?
This tasty baked Barramundi recipe is featured in Low-Carb and Keto Baked Fish Recipes, and there are so many tasty ideas there for fish dinners!
How to make Roasted Barramundi with Tomato and Olive Relish:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Australis Barramundi is the brand I got at Costco, and with a coupon a whole bag of fish pieces was about $12.00! (And for the record, I never accept money to write about products on this blog, and I bought the Barramundi myself!)
- I did think it was odd the way each piece of fish had a thin flap on the side, and I trimmed those ultra-thin pieces off and discarded them when I cooked it. (They would be perfect to save for fish stock, if you’re into making that.)
- I rubbed the fish on both sides with olive oil and seasoned it with my favorite Szeged Fish Rub (affiliate link). (Use any fish rub you like if you don’t have this brand.)
- Let the fish come to room temperature while you warm up the oven (or toaster oven) and chop up equal amounts of cherry tomatoes, black olives, and green olives.
- You’ll also need a tablespoon or so of lemon zest, a couple of tablespoons of chopped parsley, and 2 tablespoons of fresh-squeezed lemon juice. (Zest the lemon first and then squeeze the juice. Just freeze the extra lemon juice if you have some.)
- Mix the chopped tomato, chopped black olives, chopped green olives, lemon zest, chopped parsley, lemon juice, and a tablespoon of olive oil to make the relish. Season the relish with a tiny bit of salt and fresh-ground black pepper. (If you don’t like some of those ingredients, feel free to improvise with what appeals to you.)
- Roast the fish about 10-12 minutes, or until it’s barely firm to the touch.
- Serve Roasted Barramundi hot, with a generous serving of tomato and olive relish spooned over.
Make it a Low-Carb Meal:
Try serving this roasted Barramundi with Roasted Broccoli and Cauliflower, Easy Cauliflower Rice with Garlic and Green Onion, Grilled Mushrooms, Grilled Asparagus with Parmesan, or a Cucumber Salad with Avocado and Feta for a tasty low-carb meal.
More Tasty Ideas with Fish:
- Baked Halibut with Sour Cream, Parmesan, and Dill Topping
- Spicy Air Fryer Fish with Remoulade Sauce
- Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust
- Almond and Parmesan Baked Fish
- Grilled Fish with Lemon and Capers
- 2 fillets Barramundi, about 5-6 oz. each (see notes)
- 2 tsp. olive oil, for rubbing fish
- 2 tsp. Szeged Fish Rub, for rubbing fish (see notes)
- 1/4 cup finely chopped cherry tomatoes
- 1/4 cup finely chopped black olives
- 1/4 cup finely chopped green olives
- 1 T lemon zest
- 2 T fresh-squeezed lemon juice (see notes)
- 2 T finely chopped fresh parsley
- 1 T olive oil
- salt and fresh ground black pepper to taste (I didn’t use much of either)
- Let fish thaw overnight or all day in the refrigerator (or in a pinch you can thaw in cold water, but thawing in the fridge is best.)
- If your fillets have a flap of very thin fish on the side, I would trim that off because it will get overcooked by the time the thicker parts are done. (Or cook the thin pieces separately and take them out of the oven as soon as they’re done.)
- Turn on the oven or toaster oven to 400F/200C to pre-heat.
- Rub both sides of the fish with olive oil and sprinkle with Szeged Fish Rub (affiliate link), rubbing it into the fish, and put fish on a roasting sheet. Let the fish come to room temperature while the oven heats and while you prepare the relish.
- Finely chop the cherry tomatoes, black olives, and green olives.
- Zest the lemon and then squeeze the juice and measure out 2 tablespoons lemon juice. (Just freeze the extra lemon juice if you have some.)
- Chops 2 tablespoons of flat or curly parsley.
- Stir together the tomatoes, black olives, green olives, lemon zest, lemon juice and olive oil and season the relish with a tiny amount of salt and fresh-ground black pepper. (I used just a tiny bit of salt and pepper.)
- When the fish is room temperature, put it into the oven or toaster oven and roast 10-12 minutes, or just until it’s barely firm to the touch. Serve hot, with a generous serving of the tomato and olive relish spooned over.
Amount Per Serving: Calories: 396Total Fat: 22gSaturated Fat: 4gUnsaturated Fat: 17gCholesterol: 100mgSodium: 958mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 47g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Roasted Barramundi recipe with Tomato and Olive Relish is loaded with low-carb ingredients, and it would be perfect for low-carb and Keto diets and any phase of the original South Beach Diet. The recipe is also suitable for Paleo or Whole 30 diets, and it’s gluten-free (check the fish rub if you don’t use this brand.)
Find More Recipes Like This One:
Use Oven Dinners to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for delicious oven-roasted barramundi was first posted in 2014. The recipe was last updated with more information in 2023.