Spinach, Basil and Almond Pesto Linguine with Crispy Skin Barramundi Fillets
Spinach, Basil and Almond Pesto Linguine with Crispy Skin Barramundi Fillets
Fresh, vibrant and packed with flavour, this is a weeknight pasta that feels like something special. The homemade pesto blends baby spinach, basil, garlic and toasted almonds into a velvety sauce, while the crispy-skinned barramundi adds that golden, restaurant-style finish. Simple, satisfying and full of goodness.
Ingredients
Method
- Bring a large pot of salted water to a boil. While it heats, gently fry the chopped garlic in 4 tbsp of olive oil over medium-low heat until lightly golden, then remove from the heat.
- Add the linguine to the boiling water and cook according to your preference. While it cooks, heat a non-stick pan over medium-high heat. Pat the barramundi fillets dry with paper towel, score the skin 3 to 4 times, and rub with a good pinch of salt.
- Add 4 tbsp of olive oil to the hot pan and place the fish skin side down. Cook for 5 to 6 minutes until the skin is golden and crisp. Flip and cook for another 2 to 3 minutes until cooked through. Set aside.
- Before draining the linguine, reserve 2 ladles of the pasta water and pour them into a blender. Add the spinach, basil, garlic with its oil, parmesan, another 4 tbsp olive oil, and a generous pinch of salt. Blend until smooth. Add the almonds and blend briefly, just enough to keep some texture. For a smoother sauce, blend a little longer.
- Pour the pesto into a large mixing bowl. Add the drained linguine and toss to coat evenly.
- Divide the pesto linguine between plates and top with the crispy skin barramundi fillets. Serve immediately.
