Pan-Sautéed Barramundi with Arugula-Pistachio Pesto

Cook time:
Serves 4 Ingredients: 4 - barramundi fillets, skin on, Salt and pepper, 2 tablespoons - olive oil, 3 ounces - chorizo, thinly sliced, 20 - cherry tomatoes, 1 ounce - pitted black olives, 7 ounces - arugula leaves, Arugula Pistachio pesto, Chopped pistchios for garnish, 2 - garlic cloves, Sea salt, 2 ounces - shelled pistachios, 2 ounces - arugula, 1 ounce - Parmesan cheese, 1 cup - extra virgin olive oil,
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Fan Created

Pan-Sautéed Barramundi with Arugula-Pistachio Pesto
and a Wilted Arugula and Chorizo Salad

  • 15m prep
  • 15m cook
  • Serves 4
  • RECIPE CREATED BY
    Friends & Family

  • Pairs With Italian Wine

  • Perfect For Weekday Night

  • Perfect For Light Dinner

Ingredients

  • 4 barramundi fillets, skin on
  • Salt and pepper
  • 2 tablespoons olive oil
  • 3 ounces chorizo, thinly sliced
  • 20 cherry tomatoes
  • 1 ounce pitted black olives
  • 7 ounces arugula leaves
  • Arugula Pistachio pesto
  • Chopped pistchios for garnish
Arugula Pistachio pesto
  • 2 garlic cloves
  • Sea salt
  • 2 ounces shelled pistachios
  • 2 ounces arugula
  • 1 ounce Parmesan cheese
  • 1 cup extra virgin olive oil

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“This dish is easy to prepare and comes together in a manner of minutes. With minimal planning, you can enjoy this meal any day of the week.” Recipe and photos are courtesy of Linda of Wild Greens & Sardines.

  1. Step 1 Pat the fish dry. Season both sides of the fish with salt (season the flesh side with pepper as well). Heat a tablespoon of olive oil in a non-stick pan. When hot, place the fillets skin side down. Cook until the skin is golden brown and crispy, and easily releases from the pan. Flip and cook on the flesh side for another minute until cooked through.
  2. Step 2 Meanwhile, heat another tablespoon of olive oil in a separate pan over medium-high heat. When hot, add the tomatoes and cook a few minutes until they start to soften. Reduce the heat to medium and add the chorizo and olives. Saute another minute or so. Add the arugula and stir until just wilted, 30 seconds.
  3. Step 3 Portion the tomato, arugula, chorizo salad in the center of each plate. Arrange the fish fillets on top of the salad. Stir the pesto and drizzle around the outside of the plate. Sprinkle some chopped pistachios around the plate. Serve immediately.
  4. Arugula Pistachio pesto Crush the garlic with a little sea salt until it forms a paste. Put the pistachios in a food processor and pulse into coarse bits. Add the arugula and continue to pulse until you have a crumbly paste. Scrape into a bowl. Stir in the garlic paste, Parmesan, and olive oil. Whisk to combine.

Linda’s easy tips for perfect pan-seared fish

“Some people might feel intimidated when cooking fish, but it’s really quite straightforward. You want to do most of the cooking with the skin side down (flesh side up) until the skin is nice and brown and crispy, and releases easily from the pan. You may be tempted to fuss with/move the fish once it’s in the pan, but it’s best if you don’t. Once the skin is nice and brown, and the fish is three-quarters of the way cooked through, you can flip it and cook quickly on the flesh side. It should need no more than about one minute. Easy as that.”

You can also watch our own handy video on how to perfectly pan sear fish!

Suggested sides
  • Warm
    Bread
  • Bean
    Salad
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