Grab a bag of The Better Fish Barramundi Simply Skinless Fillets to make this simple and delicious meal. Topped with a creamy pesto sauce, this barramundi recipe is sure to impress with its full flavor.
Baked Barramundi with Pesto
| For the fish: | |
| 4 The Better Fish Simply Skinless Barramundi Fillets | |
| 3 tablespoons, olive oil | |
| Juice from half a large lemon (about 2 tablespoons) | |
| 3 garlic cloves, smashed | |
| 1/2 teaspoon, salt | |
| a pinch of black pepper | |
| Additional lemon wedges, for serving | |
| For the pesto: | |
| 2 packed cups, fresh basil leaves | |
| 1/3 cup, pine nuts | |
| Zest from 1 large lemon | |
| Juice from half a large lemon | |
| 1 garlic clove, smashed | |
| 1/4 teaspoon, salt | |
| 1/4 teaspoon, black pepper | |
| 1/2 cup, olive oil |
Topped with a creamy pesto sauce, this barramundi recipe is sure to impress with its full flavor.
| 1. | Preheat the oven to 400 degrees F. Zest the lemon and place the zest in the work bowl of a food processor. |
| 2. | Cut the lemon in half. In a glass baking dish (8 or 9-inch square) and squeeze in the juice from one lemon half. Add the oil, garlic, salt, and pepper. Whisk with a fork to blend. |
| 3. | Add the fish to the baking dish and turn several times to coat. |
| 4. | In a food processor, add the lemon zest and the juice from the other lemon half. Add the basil, pine nuts, oil, garlic, salt, and pepper. Process until thoroughly combined. |
| 5. | Place about 2 tablespoons of pesto on each fillet. Cover and bake for 15-20 minutes, or until the fish flakes easily with a fork. Serve with additional pesto and lemon wedges. |
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