Skip to main content

Chorizo, tomato and olive baked barramundi

Skip to IngredientsSkip to Method

With a rich hit of flavour from crispy chorizo, this tomato and olive baked barramundi is on the table in just 30 minutes. 

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Chorizo, tomato and olive baked barramundi


  • 1 chorizo sausage, chopped
  • 2 x 500g jar Coles Mum’s Sause
  • 2 x 250g pkts Coles Long Grain White Microwave Rice
  • 4 Coles Australian Ocean Barramundi Skin Off Portions (from the deli)
  • 1/3 cup (55g) pitted Sicilian olives, halved

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C.  Place a large ovenproof frying pan over medium heat. Add the chorizo and cook, stirring, for 5 mins or until golden and crisp.

  2. Step 2

    Add the sauce and 1 cup (250ml) water to the pan. Bring to a simmer. Add the rice and stir to combine. Arrange the barramundi in the pan and sprinkle with olive.

  3. Step 3

    Bake for 10 mins or until the barramundi is cooked through. Serve immediately.