Barramundi Veracruzana

Number of Servings:

4

Ingredients:

Marinade

4 Australis Barramundi fillets

4 tablespoons fresh lime juice

3 cloves garlic (minced)

¾ cup olive oil

2 dried bay leaves

1 teaspoon dried oregano

½ teaspoon kosher salt

1 dash fresh black pepper

Tomato Sauce

¾ cup olive oil

8 cloves garlic (3 whole, 5 minced)

2 cups onion (finely chopped)

2 large ripe tomatoes (finely chopped)

¾ cup Spanish olives (finely chop half, coarsely chop half)

¼ cup capers

6 fresh bay leaves (or 3 dried)

1 teaspoon dried oregano

2-3 sprigs each fresh thyme and marjoram (or 1 tsp. dried)

½ teaspoon freshly ground black pepper; salt to taste

4 ounces roughly chopped canned jalepeno

1 cup frozen corn

Instructions:

SAUCE: Heat oil in saucepan over medium heat. Gently brown 3 whole
garlic cloves and discard. Add oregano, minced garlic and onion and
cook until translucent. Add tomatoes, olives, capers, bay leaves,
thyme, marjoram, salt, pepper and jalepeño. Simmer 2 hours, stirring
occasionally, until sauce is thick. Remove from heat and set aside.

FISH: While sauce simmers, place fish in a single layer in a large
baking dish. Chop marinade ingredients in a food processor and pour
over fish. Cover and refrigerate 1 hour. Preheat oven to 425 degrees.
Remove fish from marinade and place in a single layer in a clean baking
dish. Bake until fish is just done, about 12-15 minutes. Avoid
overcooking.

Re-heat sauce, if necessary and place a thin layer on a serving platter. Arrange fish on top and cover with remaining sauce.

Source: Australis Barramundi