The great tomato adventure is under way. The following recipe has been provided for your palate's pleasure, although I make no promises. :) Enjoy!
Barramundi In Tomato-Basil Sauce
1 filet of wild-caught barramundi (preferrably fresh, although I had to use frozen...)
8 or 9 small cherry tomatoes fresh from the garden
1/2 cup organic tomato-basil pasta sauce
2 1/2 large sprigs of fresh organic basil
4 julienne strips of sun-dried tomato (marinated in olive oil and garden herbs)
1/3 cup vermouth
1/3 cup water
2 tbsp extra virgin olive oil
1 tbsp grated romano
Prep work (This sauce also goes well with mussels): In a small sauce pan, combine tomato sauce, water and vermouth. Reduce over medium heat until 1/2 of the mixture remains. Chill for 20 minutes in the fridge. Combine mixture with olive oil and sundried tomatoes.
Heat your oven to 350 Farenheit. In a small roasting pan, place the barramundi and cover with the pre-made sauce. Add fresh cherry tomatoes to the mix. If they are on the larger side, cut them in half. Cover in basil sprigs and spinkle romano over the top. Bake for 20-25 minutes, or until fish seperates easily when pressed with a fork.
Cool for 2-3 minutes before serving. Serves 1-2. :)
Yum! Enjoy! :)
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