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Barramundi caponata

Serves: 4 people
Prep time:



  • 2 tbs olive oil
  • 250ml (1 cup) Campbell’s Real Stock- Vegetable
  • 1 cup risoni
  • 1 leek, thinly sliced
  • 1 small egg plant, diced
  • 1 red capsicum, diced
  • 400g can diced tomatoes
  • 1 lemon, grated rind and juice
  • 18 whole green or kalamata olives
  • 500g skinned and boned barramundi fillet, diced 3cm x 3cm


  1. Place olive oil in a fry pan; add leek, eggplant, capsicum, lemon rind and juice cook for 5 minutes on medium- high heat.
  2. Add tomatoes and cook for a further 2 minutes. Remove.
  3. In the same pan heat Campbell’s Real Stock until it boils, add risoni, return to the boil, cook for 3 minutes.
  4. Add fish and cooked vegetables and cook for a further 7 minutes, stirring occasionally.
  5. Remove from heat, stir through olives.