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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Ingredients

Adjust Servings
1kg kuhlbarra barramundi fillet (divided into 5 portions)
100g pesto
50g toasted crushed almonds
10g rosemary
300g green beans
200g cherry tomatoes
100g white pearl onions
5tbsp olive oil
5tsp butter
10tbsp white white
Salted and pepper to taste
Fresh dill for garnish
1 lemon

Directions

1.

In a bowl mix 100g pesto with 50g toasted crushed almonds and set aside
Mark as complete
2.

Peel and cut 100g white pearl onions into halves
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3.

Divide 1kg kuhlbarra barramundi fillet into 5 portions 200g each
Mark as complete
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
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5.

Season with salt and pepper to taste, next add 1 tbsp olive oil and 2 tbsp white wine
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6.

Add a 200g kuhlbarra barramundi fillet on top, season with salt and pepper to taste and spread 2-3 table of almond pesto
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7.

Grate lemon zest,lemon juice to taste and add 1 tsp butter
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8.

Fold parchment paper over barramundi and seal the edges
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9.

Repeat the same for the rest of portions
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10.

Transfer parchment bags to a baking tray and bake for 20-25 minutes in the oven at 200°C
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11.

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