Tuscan-style Barramundi with Kumara

This dish was inspired from my love for fennel, olives and capers. I had something similar years ago in Tuscany and it was a memory I could never forget. I loved this dish as it is a lovely main course that can be easily put together.

You’ll Need:

  • 800g fresh barramundi fillet from Kühlbarra (marinade with: 3g salt, 10g freshly ground black pepper and 1 tbsp olive oil)
  • 300g orange sweet potatoes, sliced
  • 300g purple sweet potatoes, sliced
  • 100g baby carrots, left whole
  • 100g tomatoes chopped roughly or cherry tomatoes
  • 150g fennel sliced
  • 50g kalamata olives pitted (use 100g if unpitted)
  • 15g capers
  • zest of 1 orange
  • juice of 1 orange
  • ½ juice of lemon
  • 300 ml white wine
  • 50ml olive oil
  • 2 cloves garlic with skin on
  • Salt and freshly ground black pepper to taste


  1. Preheat oven at 200C for 30 minutes.
  2. Toss the vegetables in 1 tbsp olive oil, 3 g of salt, some freshly ground black pepper, zest of ½ orange , zest of ½ lemon and orange juice 15ml.
  3. Drizzle a little olive oil in a frying pan and pan fry the barramundi skin down first for a couple of minutes to crisp the skin a little. Set aside.
  4. In a baking tray, lay the bottom with the tossed sweet potatoes.
  5. Place the fish with the crisped skin up on top of the sweet potatoes.
  6. Place the fennel, olives, capers, the marinated carrots, garlic cloves and tomatoes on top of the fish.
  7. Drizzle the olive oil, white wine, the zest and juice of the orange and lemon onto the top.
  8. Add salt and freshly ground black pepper to taste.
  9. Cover with aluminium foil and pop into the oven for 45 minutes.
  10. Check for doneness especially if the fillet is really thick.
  11. Add freshly chopped parsley and a squeeze of lemon juice before serving. Spoon the juices over the fish if you like.


  • This dish can be prepared the night before and put into the fridge until it is ready to be baked the next day.
  • Whole cherry tomatoes are great to be used in this dish. You can omit sweet potatoes if you don’t fancy. Just increase the carrots, cherry tomatoes and fennel used.
  • Variation: other seafood like calamari and prawns would be a lovely addition to this dish.
Ingredients required for Tuscan Barramundi

Ingredients required for Tuscan Barramundi

Barramundi, Kuhlbarra, tuscan style

In the baking tray just before going into the oven

cooked barra 1