Baked Baby Barramundi with Pumpkin Seed Pesto
When you want to pull out a dish that's set to impress, whole fish always does the job. This baked baby barramundi with pumpkin seed pesto makes a spectacular centre-piece.
Ingredients
- Baked barramundi with pumpkin seed pesto
- 480 gram asparagus
- 300 gram green beans
- 4 x 340g fresh barramundi fillets
- 2 (280g) medium lemons, sliced thinly
- 1/4 cup (60ml) olive oil
- salt and freshly ground black pepper, to season
- pumpkin seed pesto
- 1 cup (200g) pumpkin seeds
- 2 cup fresh basil leaves, firmly packed
- 1 clove garlic, crushed
- 1 tablespoon lemon rind, finely grated
- 1/4 cup (60ml) lemon juice
- 1/3 cup (80ml) olive oil
- 1/4 cup (60ml) water
More Like This
Baked Mediterranean Barramundi - Foodland
foodlandsa.com.au
Asian-Inspired Baby Barramundi - Foodland
foodlandsa.com.au
Baked Barramundi with Herbed Breadcrumb Topping Recipe – Getfish Seafood
getfish.com.au
Barramundi on a Bed of Fresh Greens - Fresh-Pressed Olive Oil
freshpressedoliveoil.com
Recipe: <!-- -->Pumpkin Seed Pesto<!-- --> | Whole Foods Market
wholefoodsmarket.com
Pan-roasted barramundi with Asian greens - Local Food Market Co
localfoodmarketco.com.au
BAKED BARRAMUNDI with MUSTARD & LEMON Recipe - (4/5)
keyingredient.com
Foil-baked barramundi - Local Food Market Co
localfoodmarketco.com.au