My friend Michelle turned me on to Barramundi a little over a year ago and I instantly fell in love. I think you’ll be pleasantly surprised with the ease and flavor of this Italian Style Baked Barramundi with Bacon Sauce.
If you’ve never tried Barramundi I recommend you give it a whirl. It’s such an easy white fish to flavor. Well I guess most fish is pretty easy to make but Barramundi allows you to dress it up with almost any flavor you’d like.
Paleo Porn Reader Love
I just wanted to give a shout out to a few folks who’ve been posting their Paleo Porn recently. As I’ve mentioned in the past if you post photos of any of my recipes, feel free to tag me (or the new Paleo Porn Facebook and Google+ pages) I’d love to see what you’ve got cookin. :)
Alison’s been busy in her Paleo kitchen and thanks for pickin up a copy of Pigskin Paleo! :)
Norma has been cooking up some Paleo dishes as well and posting on her blog, Simply Norma. Thanks for the link love Norma! :)
And speaking of porn ;), Jeff shared a teaser on Facebook recently. I can’t WAIT till the shirts are ready!! :)
As always, if you give this Barramundi recipe a try, lemme know what you think. :)
Italian Style Baked Barramundi with Bacon Sauce
- 2 barramundi, defrosted
- dried basil, sea salt and coarse ground black pepper, to taste
- 3 strips bacon, chopped
- 2 cloves garlic, minced
- 1 1/2 cups chopped tomatoes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon coarse ground black pepper
- 3-5 sprigs fresh oregano or 1 tablespoon dried oregano
Directions Makes 2 servings
- Preheat oven to 400°F.
- Season the barramundi with dried basil, salt & pepper on both sides. Lay on a sheet of parchment paper (for easy cleanup) on a baking sheet and bake for 15 minutes.
- While the barramundi is baking chop the bacon into bite size pieces and cook for 2-3 minutes in a medium-size sauce pan, stirring constantly.
- Add the garlic and cook 1-2 minutes.
- Add the chopped tomatoes to the bacon and stir to combine.
- Add the onion powder, garlic powder, black pepper and oregano and let the sauce come to a boil. (This should happen right around the time the barramundi finishes in the oven.)
- Plate the barramundi, spoon the tomato sauce on top and serve.
- Enjoy! :)