Pan-Fried Barramundi with Thyme Roasted Peppers & Tomatoes
Easy,  Entrées,  Gluten Free,  Recipes

Pan-Fried Barramundi with Thyme Roasted Peppers & Tomatoes

Frozen seafood is a lifesaver on busy weeknights. I was in the middle of a hectic week that had me missing homemade food when I put this one together.

Quick, colorful and delicious is always a good thing when it comes to weeknight meals!

Pan-Fried Barramundi with Thyme Roasted Peppers & Tomatoes

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Pan-Fried Barramundi with Thyme Roasted Peppers & Tomatoes

Pan-Fried Barramundi with Thyme Roasted Peppers & Tomatoes

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Description

Quick, colorful and delicious is always a good thing when it comes to weeknight meals!


Ingredients

Scale

12 mini bell peppers
12 grape tomatoes
2 shallots, roughly chopped
4 sprigs of thyme
Olive oil
Kosher salt and pepper
2 Tablespoons olive oil
2 Barramundi fillets (approx. 1/3 lb. each)
1/2 teaspoon Penzeys Ruth Ann’s Muskego Ave Chicken/Fish Seasoning


Instructions

Preheat your broiler.

Add vegetables to a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.

Broil, stirring occasionally, until the tomatoes and peppers start to blister, about 10-20 minutes.

Meanwhile, heat olive oil in a large, non-stick skillet over medium heat.

Season Barramundi with seasoning. Sear and flip until the are cooked through and flake easily with a fork,

Serve with rice and green peas for a simple and tasty dinner.


Nutrition

  • Serving Size:
  • Calories: 365
  • Sugar: 22.1 g
  • Sodium: 675.1 mg
  • Fat: 22.6 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 32.8 g
  • Fiber: 11.1 g
  • Protein: 10.6 g
  • Cholesterol: 13 mg

Keywords: barramundi, skillet fish, roasted vegetables

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