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    Home » Recipes » Easy Recipes

    Pan-Fried Barramundi with Thyme Roasted Peppers & Tomatoes

    Published: Feb 3, 2015 · Modified: Feb 4, 2021 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

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    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

    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
    • 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
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    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. ⅓ lb. each)

    ½ 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

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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