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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- Baked barramundi with pumpkin seed pesto
- 480 grams asparagus
- 300 grams 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 cups 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
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