Pesto Cream Barramundi
Serves: 2 Preparation Time: 30 Mins Level: Medium
2 x 200g
Kühlbarra Barramundi Fillet
Sweet Genovese Basil Leaves
Pine Nuts; Lightly Toasted
Extra Virgin Olive Oil
For cream sauce
Olive Oil or Cooking Oil
Ground Black Pepper
Place garlic and half the olive oil into a blender and set it on a slow speed
Start adding the basil leaves in small handfuls alternating with olive oil.
When all the basil leaves are added introduce the pine nuts and cheese.
Blend until a smooth consistency (2-3 minutes).
For Barramundi Fillets
Light coat the fillets with corn starch.
Heat up the pan and pour in the olive oil.
Pan-fry the barramundi over high heat (about 3-4 minutes on each side).
For Cream Sauce
In a small pot, heat up the cooking cream to a simmer, add 5 tablespoons of the pesto into the cream and stir until a rich consistency..
Add salt to taste.
Pour the cream sauce onto the fish and serve immediately with boiled potatoes.