Pesto Cream Barramundi

Serves 2
Preparation Time 30 Mins
Level Medium
Ingredients
For Pesto
2 x 200 gKühlbarra Barramundi Fillet
50 gSweet Genovese Basil Leaves
2 clovesGarlic
10 gPine Nuts; Lightly Toasted
100 mlExtra Virgin Olive Oil
10 gParmesan Cheese
For Cream Sauce
200 mlCooking Cream
Other Ingredients
2 tbspOlive Oil or Cooking Oil
Cornflour
Salt
Ground Black Pepper
Method
For Pesto

  1. Place garlic and half the olive oil into a blender and set it on a slow speed.
  2. Start adding the basil leaves in small handfuls alternating with olive oil.
  3. When all the basil leaves are added, introduce the pine nuts and cheese.
  4. Blend until a smooth consistency (2-3 minutes).

For Barramundi Fillets

  1. Lightly coat the fillets with corn starch.
  2. Heat up the pan and pour in the olive oil.
  3. Pan-fry the barramundi over high heat (about 3-4 minutes on each side).
  4. Set aside.

For Cream Sauce

  1. In a small pot, heat up the cooking cream to a simmer, add 5 tablespoons of the pesto into the cream and stir constantly until a rich consistency.
  2. Add salt to taste.
  3. Pour the cream sauce onto the fish and serve immediately with boiled potatoes.


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