Barramundi cutlets with oregano, tomato and black olive

Using few ingredients, this quick recipe created by Matt Moran highlights fresh flavours and beautiful crispy barramundi cutlets.



Prep Time:

15 minutes

Cook time:

15 minutes


6 x 200g Australian barramundi cutlets

2 tablespoons dried oregano

2 cloves garlic

2 lemons

200ml olive oil

4 tomatoes

4 tablespoons black olive (chopped)


Step 1

Pre-heat the barbeque or char grill on a high setting for 10 minutes

Step 2

Preheat the oven 180C

Step 3

In a mortar smash together the dried oregano, garlic, zest and juice from the lemons, a good pinch of salt and the olive oil to make a dressing. 

Step 4

Pour half the dressing over the fish and set aside the remaining half for later. Cover the fish with plastic wrap and leave to marinate in the dressing for an hour.

Step 5

Place the barramundi onto the grill and cook for 5 minutes either side. Whilst the fish is cooking, bring to the boil a saucepan of water and blanch the tomatoes in the boiling water for 15 seconds then plunge into iced water to stop them from cooking further. 

Step 6

Remove them from the water and peel away the skin, then cut in half. Scoop out the seeds and cut the flesh into small squares then add to the remaining dressing along with the chopped black olives.

Step 7

Remove the fish from the grill and place onto a platter, warm the dressing slightly and spoon over the fish,  serve with wedges of lemons.