This recipe is so simple, quick and healthy. It is comprised of ingredients from the “Blue Zones” being Sardinia and Ikaria where people live the longest! This is partly because of the polyphenol anti-oxidant and anti-inflammatory foods they eat.
Start by heating your pan. Add a drizzle of olive oil and fry your red onion. Fry for a few minutes until softened then add your tomatoes and olives. Lightly fry for 8 minutes until tomatoes have blistered.
Push your tomato and olive mix to either side of the pan to make room for the fish.
Add your barramundi to the pan skin side down for 4 minutes. While cooking, add 1 whole lemon zest all over the fish and tomatoes in the pan + salt and pepper to your liking.
Drizzle with some more olive oil and then flip your fish. Tear your basil leaves into pan and then turn down to a slightly lower heat and cook fish through for a further 6-8 minutes.
Serve tomatoes and olive mix on two plates and then top with fish. Sprinkle some fresh dill and a squeeze of lemon juice on top.
Other serving options: Green rocket salad, roasted potatoes
