Barramundi Osso Buco Recipe

Name: Barramundi Osso Buco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds barramundi fillets, cut into 1/2 inch pieces; 4 strips bacon, cut into 1/2 inch pieces; 1 large yellow onion, diced; 3 medium carrots, peeled and diced; 1 celery rib, peeled and diced; 10 whole garlic cloves, unpeeled; 2 teaspoons finely minced rosemary and/or thyme; 1 14.5 oz can diced tomatoes, drained; 1/2 cup dry white wine; 1 All-purpose flour for dredging Barramundi; 1 tablespoon canola or olive oil; 1 Salt and black pepper to taste

Servings: persons

2 pounds barramundi fillets, cut into 1/2 inch pieces
4 strips bacon, cut into 1/2 inch pieces
1 large yellow onion, diced
3 medium carrots, peeled and diced
1 celery rib, peeled and diced
10 whole garlic cloves, unpeeled
2 teaspoons finely minced rosemary and/or thyme
1 14.5 oz can diced tomatoes, drained
1/2 cup dry white wine
1 All-purpose flour for dredging Barramundi
1 tablespoon canola or olive oil
1 Salt and black pepper to taste

1
Preheat the oven to 250F. Set a large skillet over medium heat.
2
Add the bacon in one layer and cook stirring occasionally until nicely browned and the fat is rendered, 5-8 minutes. Add onion, carrots, celery, whole garlic cloves, and a generous pinch of salt. Cook over medium heat, stirring occasionally, until the vegetables are tender and golden brown, 10-12 minutes.
3
Add the herbs, tomatoes, and wine. Bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes.
4
While the sauce is cooking, prepare the barramundi. Dry barramundi well on paper towels. Season it all over with salt and pepper, and dredge in flour, shaking off access. Set a large non-stick or cast-iron skillet over high heat. When hot, add the oil and swirl the skillet to coat. Place the fish in the pan without crowding and cook on all sides until golden brown (1-2 minutes per side). Remove barramundi from the pan and set aside. Taste the sauce and correct seasoning.
5
Place barramundi in the pan with the sauce and spoon the sauce on top of it. Cover the skillet and place in the oven for about 18 minutes per inch of thickness. Start testing for doneness 5 minutes before the estimated cooking time is up. The fish is done when it's at 140F. Serve immediately with the sauce and some good crusty bread for dipping. Mashed potatoes are also quite heavenly with this dish.

713

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds barramundi fillets, cut into 1/2 inch pieces, 4 strips bacon, cut into 1/2 inch pieces, 1 large yellow onion, diced, 3 medium carrots, peeled and diced, and more.

Yes, Barramundi Osso Buco falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barramundi Osso Buco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions