Grilled Barramundi with white beans & Sicilian olives
My journey to Southern Italy in August 2023 was nothing short of a culinary adventure. Amidst the sun-drenched beaches and ancient cities, I discovered the art of simplicity and flavor that defines the food & culture of Italy. This Grilled Barramundi with White Beans and Sicilian Olives is my homage to those unforgettable flavors, a recipe inspired by the rustic elegance of Italy's southern coast.
Starting with a warm sauté of shallots in a generous pour of olive oil, this dish unfolds with the addition of creamy white beans, piquant Sicilian olives, and a fragrant mix of oregano and chili. A touch of lemon zest brightens the hearty base, while a simmer in rich bone broth melds the flavors into a comforting, yet sophisticated accompaniment. Crowned with perfectly flaked barramundi and garnished with fresh parsley, it’s a testament to the ease and exquisiteness of Italian cooking.
This dish not only captures the essence of my Italian adventures but also demonstrates the versatility of pantry staples like white beans. Whether served as a main with the barramundi or as a lush side dish with crusty bread, it invites a piece of Italy into your home, effortlessly blending cost-effectiveness with culinary delight.
Grilled Barramundi with white beans & Sicilian olives
SERVES 2
Ingredients
1 can cannelloni beans, rinsed and drained
1/2 cup green Sicilian olives, pitted and sliced
1 tsp fried oregano
1 tsp dried chilli flakes
1 shallot, sliced
1 lemon
1/2 cup bone broth
olive oil
salt & pepper
2 fillets of barramundi, grilled
fresh parsley, to garnish
Method
Start by heating a pan over medium heat, add a good glug of olive oil.
Once heated, add the shallots and cook for 3-5 minutes till translucent. Then add the beans, olives, oregano, chilli and half the zest of a lemon.
Mix well over heat and cook for 2 minutes.
Add in the bone broth and bring to simmer, reduce heat and cook for additional 5minutea or till broth thickens and coats the beans.
Serve with flaked barramundi, more lemon zest and a garnish of fresh parsley.