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Kalyn's Kitchen

Low-Carb Roasted Barramundi with Tomato and Olive Relish

Low-Carb Roasted Barramundi with Tomato and Olive Relish is a recipe my niece Kara and I both absolutely loved, but use any firm white fish for this easy and tasty dinner idea. And this Low-Carb Roasted Barramundi is also Keto, gluten-free, dairy-free Paleo, and South Beach Diet friendly! Use Seafood Recipes to find more recipes like this one.

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Low-Carb Roasted Barramundi with Tomato and Olive Relish found on KalynsKitchen.com

It’s been almost four years since my niece Kara and I came up with this recipe for Low-Carb Roasted Barramundi with Tomato and Olive Relish.  When we first made it, this 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, also called Asian Sea Bass or The Sustainable Sea Bass, and we both loved the flavor and texture of the fish. I first bought Barramundi to try it when I saw a good deal on it at Costco. Since then I’ve noticed a lot of marketing campaigns featuring it, and you may have seen Barramundi showing up on blogs, restaurant menus, and in stores a lot more recently.

When I cooked this Low-Carb Roasted Barramundi again recently I thought about how it never got much buzz on the blog, and decided I’d update this post to see if anyone else has discovered this delicious fish since I first featured it. If you’re a Barramundi fan, let me know in the comments! And of course you can absolutely make this delicious roasted fish with tomato and olive relish with any kind of firm white fish if you don’t find Barramundi in your store.

We first made this Low-Carb Roasted Barramundi when Kara was doing the Whole 30 eating plan, so this recipe is perfect for Whole 30 or Paleo eating, and it’s also Keto and South Beach Diet Phase One.  But even if you don’t care the tiniest little bit about any of that, you should make this because it’s amazingly delicious, and easy to make after a long day at work. If it’s getting warm where you live, I recommend roasting the fish in a toaster oven to keep the kitchen cool.

Low-Carb Roasted Barramundi with Tomato and Olive Relish found on KalynsKitchen.com

Australis Barramundi is the brand I got at Costco, and with a coupon a whole bag of fish pieces was about $12.00!  Their website has some fun Fish Facts if you’d like to know more about the fish. (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. (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.

Low-Carb Roasted Barramundi with Tomato and Olive Relish found on KalynsKitchen.com

Serve Low-Carb Roasted Barramundi hot, with a generous serving of the tomato and olive relish spooned over.

More More Tasty Ideas with Baked or Roasted Fish:

Low-Carb Baked Halibut with Sour Cream, Parmesan, and Dill Topping ~ Kalyn’s Kitchen
Cod on Roasted Pepper and White Beans ~ All Roads Lead to the Kitchen
Spice-Rubbed and Roasted Fish Fillets ~ Kalyn’s Kitchen
Sesame Roasted Salmon with Wasabi Mayonnaise ~ All Day I Dream About Food
Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust ~ Kalyn’s Kitchen
Korean Miso and Honey Glazed Cod ~ Foodie with Family

Low-Carb Roasted Barramundi with Tomato and Olive Relish

Both Kara and I loved the flavors in this Low-Carb Roasted Barramundi with Tomato and Olive Relish, and Barramundi is a sustainable and healthy fish option.


  • 2 fillets Barramundi (or other mild white fish), about 5-6 oz. each
  • 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 (zest the lemon first, and then squeeze the juice)
  • 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)


  1. 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.)
  2. 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.)
  3. Turn on the oven or toaster oven to 400F/200C to pre-heat.
  4. Rub both sides of the fish with olive oil and sprinkle with Szeged Fish Rub, 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.
  5. Finely chop the cherry tomatoes, black olives, and green olives.
  6. 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.)
  7. Chops 2 tablespoons of flat or curly parsley.
  8. 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.)
  9. 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.


I love Szeged Fish Rub, but there are other good brands.

This recipe created by Kalyn and Kara when Barramundi started showing up in Costco!

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Carb Roasted Barramundi with Tomato and Olive Relish is loaded with low-carb and low-glycemic ingredients, and it would be perfect for low-carb and Keto diets and any phase of the 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 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 to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Have you tried Barramundi yet? Let us know in the comments about how you liked it!

Low-Carb Roasted Barramundi with Tomato and Olive Relish found on KalynsKitchen.com

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    15 Comments on “Low-Carb Roasted Barramundi with Tomato and Olive Relish”

  1. Pingback: Instant Pot Low-Carb Loaded Cauliflower Mash (Video) – Grandmas Recipes

  2. Can’t believe you guys are buying it cheaper frozen than what I can buy it fresh for!

  3. Thanks for the recipe, looks so yummy.

  4. Donna, it was so good. I promise you will love it!

  5. There you go again – making me want to drop everything and run to the store and try a new recipe! Never had Barramundi. Must try!

  6. Would you mind sharing how you freeze your basil? I have a ton of it and in the past I have chopped in the food processer and froze it in a plastic ziplock bag but it gets very frosty. Do you know of a better way?

  7. Lydia, both Kara and I were really impressed with the flavor, and very inexpensive at Costco.

  8. Wow — I haven't had barramundi since I visited Australia years ago. Who knew they had it at Costco? Fantastic!

  9. No, I'm not going to do nutritional information. I have over 2,000 recipes and as soon as I start doing it, people will expect it on every recipe, which is not a job I am going to take on. And I spent many, many, many hours every day now working on my two blog; I just cannot add in one more thing. I have been adding a link to use to calculate it yourself right after the recipe now (for the last few years, even that I can't get added to all the past recipes.)

  10. Just curious if with the new format you will be using if you will go for the nutritional information as so many of us are on a variety of diets and dietary restrictions? Would be ever so helpful.

  11. Carolyn I'm thinking I will have a lot more fish stock in my life! Just bought my second pack of this for the freezer.

  12. Barramundi is just so useful, isn't it? And great idea about using the thin flap as fish stock. I will definitely do that next time!