Barramundi with Caponata Risoni or Barramundi with Sicilian Risoni

Serves: 4
Preparation Time: 15
Cooking Time: 20


  • 1 ½ cups (375ml) Campbell's Real Stock – Salt Reduced Vegetable
  • 1 cup risoni
  • 1 leek, thinly sliced
  • 1 small eggplant, diced
  • ¼ cup whole green or kalamatta olives
  • 1 red capsicum, diced
  • 400g can diced tomatoes
  • Grated rind and juice of lime or lemon
  • 4 pieces skinned and boned barramundi fillet
  • Lime or lemon wedges, to garnish


  1. Place stock in a deep frying pan. Bring to the boil then stir in risoni, leek, eggplant, capsicum, tomatoes, lemon rind and juice. Cover and cook for 8 minutes.

  2. Arrange the pieces of fish on top of risoni mixture. Cover and cook for 5 minutes or until the fish is cooked through. Serve with lime or lemon wedges, if desired.


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