14/05/2026
Make the most of our delicious grapes before it's too late, with 's Crispy Skinned Barramundi with Roast Grape, Olive and Almond Salsa. 🍇
Simple, fresh, and a little bit special, the grapes roast until blistered and jammy, then get folded through olives, toasted almonds, parsley, lemon and pomegranate molasses for a salsa that works beautifully with the fish.
Recipe below 👇
Crispy-Skinned Barramundi with Roast Grape Salsa
Serves 4
Ingredients
250g red seedless grapes
Olive oil, salt & pepper
½ cup kalamata olives, chopped
⅓ cup slivered almonds, toasted
½ cup celery or fennel, finely diced
½ cup flat parsley, chopped
Zest & juice of ½ lemon
2 tsp pomegranate molasses
4 skin-on barramundi fillets
Method
Roast grapes at 190°C for 10–12 mins until blistered.
Halve some of the grapes and mix with olives, almonds, celery or fennel, parsley, lemon, pomegranate molasses and olive oil.
Dry and season the barramundi well. Cook skin-side down in a hot pan, pressing gently so the skin crisps. Cover for 3–4 mins, then flip and finish for 1–2 mins.
Serve with the salsa spooned over the top. Perfect with mash, sweet potato or cous cous.
