
Pan Fried Barramundi Fillets With Artichokes And Lemon Pesto Risoni
Serves
4
Preparation
5
minutesCooking
20
minutesIngredients
2 2 x 400g packets barramundi fillets, skin on
300 g 300 risoni pasta
2 2 lemons
¾ ¾ x 200g tub HFM Homemade Pesto
280 g 280 jar artichokes
1 1 bunch broccolini
½ ½ bunch Tuscan kale
- From your pantry
Salt and pepper, to season
Olive oil, to drizzle
Method
- Preheat oven to 220ºC fan-forced. Bring a large pot of salted water to boil.
- Season the fish fillets with salt and pepper. Set aside.
- Cook the risoni according to packet instructions. Drain well and put back in the pot. Finely grate in the zest of 1 lemon, then squeeze juice and add to risoni along with pesto. Finely slice the artichokes and add to the pot. Season and toss through.
- Meanwhile, bring a large frying pan to high heat. Drizzle some olive oil and add the fish, flesh side down, and sear for 2-3 minutes until golden. Turn and cook for further 3 minutes until fish is golden and skin is crispy. Remove from the pan and set aside.
- In the same pan, drizzle more olive oil and sauté the broccolini for approximately 3 minutes on each side. Set aside.
- Cut off bottom hard end of kale, sauté with a drizzle of oil for 2 minutes. Serve fish with vegetables and risoni, plus lemon wedges.
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