Creamy Lemon Barramundi Pasta
INGREDIENTSJump to Recipe
- 12 oz The Better Fish® Lemon Herb Butter Barramundi fillets, frozen (no need to defrost!)
- 2 cups brussels sprouts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon butter
- 1 clove garlic, minced
- ½ lemon, juiced
- ¼ cup white wine
- ½ cup heavy cream
- ½ pound pasta of choice
- ¼ cup fresh parsley, chopped, plus extra for garnish
This easy skillet Barramundi recipe is the perfect cozy meal! Roast our Lemon Herb Butter Barramundi in a skillet with a pile of brussels sprouts, then use the drippings as the base for a quick cream sauce that’s perfect over fettuccine. Recipe and photography by Jessie Johnson.
Bake the Barramundi
Heat oven to 425℉. Trim the brussels sprouts. Cut medium-sized brussels sprouts in half; larger brussels sprouts can be cut into quarters. Add brussels sprouts to a large, oven-safe skillet (we used cast iron). Toss with olive oil, salt, and pepper to taste.
Nest the Barramundi fillets into the skillet with the brussels sprouts. Transfer to a 425℉ oven and bake for 25-30 minutes, until brussels sprouts are lightly browned and barramundi flakes easily with a fork.
Cook the pasta
While the Barramundi is cooking, cook the pasta in very salty water until two minutes less than al dente. Drain and set aside.
When Barramundi is cooked through, use a large spatula to remove barramundi and brussels sprouts to a separate plate. Place the empty skillet on the stovetop over medium heat (be sure to use an oven mitt when you touch the skillet: it’s still hot!)
Build the sauce
Melt butter in the skillet, then add minced garlic. Sauté for 30-60 seconds until garlic is fragrant.
Add lemon juice and white wine to the skillet; stir to combine and bring to a low simmer. Be sure to scrape up any extra sauce or browned pieces from the bottom of the skillet – that’s where a ton of flavor is!
Stir heavy cream into sauce. Bring to a simmer and let cook, stirring frequently, for 3-5 minutes until cream has thickened slightly. Add cooked pasta to the skillet and toss to combine.
Let pasta simmer for another 1-2 minutes until the sauce is thick and the pasta is al dente. Add chopped parsley and toss to combine. Taste and add additional salt and pepper if needed.
Time to serve! Top pasta with brussels sprouts and barramundi. Garnish with additional parsley and a few turns of cracked black pepper (optional) and serve immediately.
This recipe works with just about any vegetable! Broccoli, carrots, mushrooms, and asparagus are all good here.
Always use caution when handling pans that have been in the oven. Use an oven mitt when you’re making the sauce here: the skillet will still be hot from the oven!