Both Kara and I loved the flavors in this Low-Carb Roasted Barramundi with Tomato and Olive Relish, and Barramundi is a sustainable and healthy fish option.
yield: 2 SERVINGS total time: 25 MINUTESprep time: 15 MINUTES cook time: 10 MINUTES

INGREDIENTS:

• 2 fillets Barramundi (or other mild white fish), about 5-6 oz. each
• 2 tsp. olive oil, for rubbing fish
• 2 tsp. Szeged Fish Rub, for rubbing fish (see notes)
• 1/4 cup finely chopped cherry tomatoes
• 1/4 cup finely chopped black olives
• 1/4 cup finely chopped green olives
• 1 T lemon zest
• 2 T fresh-squeezed lemon juice (zest the lemon first, and then squeeze the juice)
• 2 T finely chopped fresh parsley
• 1 T olive oil
• salt and fresh ground black pepper to taste (I didn’t use much of either)

DIRECTIONS:

1. Let fish thaw overnight or all day in the refrigerator (or in a pinch you can thaw in cold water, but thawing in the fridge is best.)
2. If your fillets have a flap of very thin fish on the side, I would trim that off because it will get overcooked by the time the thicker parts are done.  (Or cook the thin pieces separately and take them out of the oven as soon as they’re done.)
3. Turn on the oven or toaster oven to 400F/200C to pre-heat.
4. Rub both sides of the fish with olive oil and sprinkle with Szeged Fish Rub, rubbing it into the fish, and put fish on a roasting sheet.  Let the fish come to room temperature while the oven heats and while you prepare the relish.
5. Finely chop the cherry tomatoes, black olives, and green olives.
6. Zest the lemon and then squeeze the juice and measure out 2 tablespoons lemon juice.  (Just freeze the extra lemon juice if you have some.)
7. Chops 2 tablespoons of flat or curly parsley.
8. Stir together the tomatoes, black olives, green olives, lemon zest, lemon juice and olive oil and season the relish with a tiny amount of salt and fresh-ground black pepper.  (I used just a tiny bit of salt and pepper.)
9. When the fish is room temperature, put it into the oven or toaster oven and roast 10-12 minutes, or just until it’s barely firm to the touch.  Serve hot, with a generous serving of the tomato and olive relish spooned over.