Barramundi Lemon Garlic Pasta

Cook time:
Serves 4 Ingredients: ½ pound - spaghetti or linguine, 2 - (12 oz) barramundi fillets , ⅓ cup - extra virgin olive oil , Salt and pepper to taste, 4 tablespoons - unsalted butter, 3 - garlic cloves , ½ teaspoon - red pepper flakes, 1 - extra large or two small lemons, ½ cup - fresh parsley, chopped, plus extra for garnish,
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Barramundi Lemon Garlic Pasta

  • 10m prep
  • 20m cook
  • Serves 4
  • RECIPE CREATED BY
    Friends & Family

  • Pairs with White Wine

  • Perfect for Potlucks

  • Perfect for Families

Ingredients

½ pound spaghetti pasta
or linguine
2 (12 The Better Fish® Barramundi Skinless Fillets
cup extra virgin olive oil
salt
4 tablespoons unsalted butter
3 garlic clove
½ teaspoon crushed red chilli peppers
1 lemon
extra large
½ cup parsley
chopped, plus extra for garnish
Servings

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.
  • The New York Times
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  • Cooking Light
  • The Alantic
  • The Oprah Magazine

Ingredients

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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