Everyday Staples
Barramundi Lemon Garlic Pasta
- 10m prep
- 20m cook
- Serves 4
-
RECIPE CREATED BY
Friends & Family -
Pairs with White Wine
-
Perfect for Potlucks
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Perfect for Families
Ingredients
½
pound
spaghetti pasta
or linguine
or linguine
2
(12
The Better Fish® Barramundi Skinless Fillets
⅓
cup
extra virgin olive oil
1
salt
4
tablespoons
unsalted butter
3
garlic clove
½
teaspoon
crushed red chilli peppers
1
lemon
extra large
extra large
½
cup
parsley
chopped, plus extra for garnish
chopped, plus extra for garnish
Nutrition per serving
| Calories | 564.51kcal | 28% |
|---|---|---|
| Fat | 31.96 | 46% |
| Carbs | 45.21 | 17% |
| Sugars | 2 | 2% |
| Protein | 24.25 | 49% |
| Sodium | 229.59mg | 11% |
| Fiber | 2.65 | 9% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Nutrition per serving
Amount per serving
| Calories | 564.51kcal | 28% |
|---|---|---|
| Fat | 31.96 | 46% |
| Saturated Fat | 10.14 | 51% |
| Monounsaturated Fat | 17.19 | 1719% |
| Polyunsaturated Fat | 2.78 | 278% |
| Carbs | 45.21 | 17% |
| Fiber | 2.65 | 9% |
| Sugars | 2 | 2% |
| Protein | 24.25 | 49% |
| Cholesterol | 71.9mg | 24% |
| Sodium | 229.59mg | 11% |
| Calcium | 41.9mg | 5% |
| Magnesium | 36.45mg | 10% |
| Potassium | 489.52mg | 14% |
% Daily Value*
| Iron | 1.48mg | 11% |
|---|---|---|
| Zinc | 0.93mg | 9% |
| Phosphorus | 121.35mg | 17% |
| Vitamin A | 309.27mkg | 39% |
| Thiamin B1 | 0.07mg | 6% |
| Riboflavin B2 | 0.06mg | 4% |
| Niacin B3 | 1.12mg | 7% |
| Vitamin B6 | 0.13mg | 9% |
| Folic Acid B9 | 23.85mkg | 12% |
| Vitamin B12 | 0.02mkg | 1% |
| Vitamin C | 18.62mg | 23% |
| Vitamin D | 7.65mkg | 153% |
| Vitamin E | 3.2mg | 27% |
| Vitamin K | 136.17mkg | 182% |
* Percent Daily Values based on a 2,000 calorie diet.
Health score
High
Medium
Low
6.8/10
Health score
Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:
Nutrients with positive impact
| Fiber 2.65 | 9% DV |
| Protein 24.25 | 49% DV |
| Calcium 41.9mg | 5% DV |
| Magnesium 36.45mg | 10% DV |
| Potassium 489.52mg | 14% DV |
| Iron 1.48mg | 11% DV |
| Vitamin A 309.27mkg | 39% DV |
| Vitamin C 18.62mg | 23% DV |
Nutrients with negative impact
| Saturated Fat 10.14 | 51% DV |
| Carbs 45.21 | 17% DV |
| Sugars 2 | 2% DV |
| Cholesterol 71.9mg | 24% DV |
| Sodium 229.59mg | 11% DV |
Tried and True Combo. This easy barramundi lemon garlic pasta is ready in 30 minutes, making it perfect for busy weeknights! Recipe, food styling & photography by Jessie Johnson.
Instructions
Step 1
Using a vegetable peeler, remove the zest from the lemons in long strips. Use the side of a chef knife to smash the garlic cloves well, until nearly flat.
Step 2
In a small saucepan, combine olive oil, butter, garlic, red pepper flake and lemon zest, then place on a burner on the lowest possible setting.
Step 3
Bring a pot of heavily salted water to a boil. Cook the pasta until al dente, then drain, reserving 1 cup of the cooking water.
Step 4
While the pasta is cooking, prepare the barramundi. Slice the filets in half crosswise, then pat dry with paper towels and season with salt and pepper.
Step 5
Pour two tablespoons of the garlic oil into a nonstick skillet over high heat, swirling to coat the bottom pan. Place the filets in the skillet and cook without moving until the edges become opaque, about two minutes. Gently slide a thin spatula under the barramundi to flip; if it’s sticking, let it cook for another 30 seconds before trying again — it will release easily once properly seared.
Step 6
Once flipped, cook for an additional 1 ½ minutes until cooked through, then remove to a plate and loosely cover with aluminum foil.
Step 7
Remove saucepan from the stove; remove lemon zest and garlic cloves. Whisk in lemon juice and parsley. Taste for seasoning, adding salt and pepper as needed.
Step 8
Toss ⅔ of the sauce with the pasta, adding pasta water as needed if it looks dry. Divide the pasta between two plates, then top with the seared barramundi. Pour the reserved sauce on top of the fish and serve immediately.
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