Pan-Fried Barramundi with Thyme Roasted Peppers & Tomatoes
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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
- 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
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
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
