Parchment Baked Barramundi with Almond Pesto

Starting on our Christmas recipe series, we have a simple 40 minute recipe that is good for the whole family! Using Kuhlbarra’s barramundi fillet, we simply created a tasteful mix of pesto, crushed almonds, white pearl onions, tomatoes and rosemary for pairing.

Add some lemon zest and juice, bake it in parchment paper, and you’re good to serve – easy! You can also purchase their ready-divided fillet on their website here, complete with parchment paper for easy cooking.

Share this with your friends and welcome the festive season!

**GIVEAWAY on Facebook** At the same time, thanks to our good friends at Kuhlbarra, we’re giving away 2 sets of gifts worth $41.70 each comprising of ‘It’s Chilli Outside’, ‘Under The Mistlepesto’, ‘O Olive Night’, for two very lucky winners! Just tag the people you’ll like to be sharing this gift set with and why they will want to try out this recipe! Giveaway ends 29th November 2016, and are limited to Singapore addresses only.

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  • Servings: 5

  • Time: 40 min

  • Skill: Easy

Ingredients:

  1. 1kg kuhlbarra barramundi fillet (divided into 5 portions)

  2. 100g pesto

  3. 50g toasted crushed almonds

  4. 10g rosemary

  5. 300g green beans

  6. 200g cherry tomatoes

  7. 100g white pearl onions

  8. 5 tbsp olive oil

  9. 5 tsp butter

  10. 10 tbsp white white

  11. Salted and pepper to taste

  12. Fresh dill for garnish

  13. 1 lemon

Steps:

  1. In a bowl mix 100g pesto with 50g toasted crushed almonds and set aside

  2. Peel and cut 100g white pearl onions into halves

  3. Divide 1kg kuhlbarra barramundi fillet into 5 portions 200g each

  4. On a large parchment paper add 60g green beans, 4-5 pieces of white pearl onions, 3-4 cherry tomatoes and 1 sprig of rosemary

  5. Season with salt and pepper to taste, next add 1 tbsp olive oil and 2 tbsp white wine

  6. Add a 200g kuhlbarra barramundi fillet on top, season with salt and pepper to taste and spread 2-3 table of almond pesto

  7. Grate lemon zest,lemon juice to taste and add 1 tsp butter

  8. Fold parchment paper over barramundi and seal the edges

  9. Repeat the same for the rest of portions

  10. Transfer parchment bags to a baking tray and bake for 20-25 minutes in the oven at 200°C

  11. Once cooked, make a cut in the center of the bag, tear open and serve with a garnish of fresh dill