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One-pan barramundi with tomato and olives

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  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 3 serves veg or fruit

Full of flavour and fast to make with minimal washing up, this barramundi fillet recipe ticks all the boxes. 

  • Serves4
  • Cook time15 minutes
  • Prep time5 minutes
One-pan barramundi with tomato and olives


  • 4 Coles Australian Barramundi Portions Skin On
  • 400g can diced tomatoes with basil and garlic
  • 140g pitted kalamata olives
  • 400g can cannellini beans, rinsed, drained
  • 8 slices Coles Bakery Stone Baked by Laurent White Sourdough Vienna*

Nutritional information

Per serve: Energy: 1894kJ/453 Cals (22%), Protein: 36g (72%), Fat: 13g (19%), Sat Fat: 3g (13%), Sodium: 1125mg (56%), Carb: 44g (14%), Sugar: 5g (6%), Dietary Fibre: 8g (27%).

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

    Heat a large non-stick frying pan over medium heat. Season barramundi and cook for 3 mins each side or until golden. Add the tomato, olives and beans to the pan and cook, covered, for 5 mins or until the barramundi is cooked through.

  2. Step 2

    Meanwhile, heat a chargrill on high. Lightly spray bread with olive oil spray and cook for 1-2 mins each side or until lightly charred and toasted.

  3. Step 3

    Divide the barramundi mixture and bread among serving plates. Season.

Recipe tip

Switch it

If you have other bread at home, such as baguette, ciabatta or flatbread, use that instead of the sourdough.

*Selected stores only.