recipes > Jacqui Alwill’s Baked Barramundi with Olives, Tomato and Sourdough
We invited Jacqueline Alwill from The Brown Paper Bag to craft her very own Our Table event and menu, all paired with her favorite Jacob's Creek wines.
This mouth watering, Italian-influenced baked fish dish, with olives, tomatoes and sourdough, celebrates perfect whole produce with the ease and simplicity of shared dinning with friends.
- 650-700g barramundi fillets cut into 8cm long pieces
- 800g truss tomatoes, roughly chopped
- 3 cloves garlic, peeled and finely sliced
- 4 thick slices sourdough bread, cut into 4cm pieces
- Extra virgin olive oil
- Zest of 1 lemon, cheeks reserved for serving
- 100g kalamata olives
- 1/2 cup basil leaves, roughly torn
- Finely sliced fresh chilli (optional)
- Preheat oven to 200c.
- Place tomatoes and garlic in a large baking dish, drizzle generously
with extra virgin olive oil, season with sea salt and pepper and cook in oven for 10
- Toss sourdough bread with extra olive oil, lay over another baking tray and toast
in oven for 5 minutes or until golden.
- Once tomatoes have cooked, toss lemon zest,
kalamata olives, toasted sourdough into the dish and arrange barramundi pieces into the
- Bake for 12-14minutes, depending on thickness of fish fillets.
- Remove from
oven, season with black pepper and serve with basil leaves (and chilli).
Barossa Signature Chardonnay
The layers of this beautiful wine, perfectly enhance the full, rich flavors of this roast fish dish.See more about this wine
How about another course
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