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