Pan Fried Barramundi Fillets With Artichokes And Lemon Pesto Risoni

In a hurry? Well, you’ll love this delicious barramundi dish that won’t have you standing at the cooktop for hours
By Alejandro Franco
Photography and styling Bonnie Coumbe
Pan Fried Barramundi Fillets With Artichokes And Lemon Pesto Risoni

Pan Fried Barramundi Fillets With Artichokes And Lemon Pesto Risoni

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  • 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


  • 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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Market tips...

For mates & dates

Once fish is cooked and out of the pan, place pan back on heat and add crushed garlic, chilli flakes, ¼ cup white wine and 2 Tbsp butter. Deglaze with pan juices, bring to the boil, and add to fish.

Cook’s tips

  • Make two slits on each fish fillet, on the skin side, so it doesn’t curl up when cooking.
  • Add warm water to the risoni pasta if it gets a little sticky. This will help it to separate.

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