Fast Recipes

Barramundi with cavolo nero and capers

Australian Gourmet Traveller recipe for Barramundi with cavolo nero and capers

By Emma Knowles & Lisa Featherby
  • 30 mins cooking
  • Serves 4
  • Print
Barramundi with cavolo nero and capers


  • 80 ml mild extra-virgin olive oil (⅓ cup)
  • 4 golden shallots, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 bunches cavolo nero, coarsely chopped
  • 4 barramundi fillets (200gm each)
  • 40 gm butter
  • 2 tbsp capers in vinegar, drained
  • 1 tbsp rosemary sprigs
  • To serve: lemon halves


  • 1
    Heat 1½ tbsp oil in a wide saucepan over high heat, add shallot and stir occasionally until tender (5-10 minutes). Add garlic and cook for 20 seconds, then add cavolo nero, cover with a lid, stir occasionally until wilted and tender (5-7 minutes) and keep warm.
  • 2
    Meanwhile, heat a separate frying pan over high heat, add remaining oil, place fish skin-side down in pan and cook until golden (2-3 minutes), then turn and cook until golden and just cooked through (2-3 minutes). Add butter, capers and rosemary and cook until just crisp (1 minute).
  • 3
    Place cavolo nero on a plate, top with fish, spoon rosemary and capers over, season with sea salt flakes to taste, squeeze over plenty of lemon juice and serve.
  • undefined: Emma Knowles & Lisa Featherby