For 4 servings:
4 KĂ¼hlbarra barramundi fillets
500g country bread
250g cherry tomatoes (red & yellow)
1 large red onion (lightly pickled in vinegar)
50g capers in brine
50g kalamata olives
1 bunch fresh basil
2 teaspoon butter
Extra virgin olive oil
Sea salt and freshly cracked black pepper