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Barramundi with Olives, Tomatoes & Garlic

1 kg Barramundi fillets, skinned and boned
1/2 cup pitted and chopped Kalamata olives
1 pint cherry tomatoes
6 cloves garlic, halved
3 sprigs fresh thyme
1 tablespoon olive oil
salt and pepper


Combine olives, tomatoes, garlic, thyme and olive oil in medium bowl. Season with salt and pepper/

Lightly salt the barramundi on both sides.

Put fish and olive mixture in mesh fish basket or other device that will allow garlic and cherry tomatoes to grill without falling into the fire, and grill over medium heat for 4 to 5 minutes.

Turn and cook until flesh just begins to flake when touched with tip of sharp knife, 4 or 5 more minutes.

Remove to warm platter and serve.

Pour sauce over and serve

Serves 4

Miso Glazed Barramundi Miso Glazed Barramundi Sesame Salt Roasted Sea Bass Sea Bass with Pepper Sauce
Miso Glazed Barramundi Barramundi and Prosciutto Sesame Salt Roasted Sea Bass Sea Bass with Pepper Sauce




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