One-Pan Barramundi with Cherry Tomatoes and Zucchini

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Fresh Australian barramundi fillets pan-seared and baked with cherry tomatoes and zucchini for a light, flavorful seafood meal. This Australian-inspired seafood recipe, ready in about 25 minutes, pairs barramundi fillets, cherry tomatoes, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 fillets (6 oz each) barramundi fillets
• 1 pint halved cherry tomatoes
• 2 medium sliced into 1/4-inch rounds zucchini
• 3 tbsp olive oil
• 3 minced garlic cloves
• 1 tbsp chopped fresh thyme
• 1 tsp finely grated lemon zest
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. In a large ovenproof skillet, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
2. Step 2: Add 1 pint halved cherry tomatoes and 2 sliced medium zucchinis, sprinkle with 1 tbsp fresh chopped thyme, 1 tsp lemon zest, 1 tsp salt, and 1/2 tsp black pepper. Cook for 5 minutes until tomatoes soften.
3. Step 3: Push vegetables to the side and add 4 barramundi fillets skin-side down, drizzle with remaining 1 tbsp olive oil. Cook 3 minutes until skin is crisp.
4. Step 4: Transfer skillet to oven and bake for 8 minutes until fish is opaque and flakes easily with a fork. Serve immediately, spooning vegetables over fish.