This easy fish pasta is made with sustainable barramundi, summer tomatoes, and white wine. A classic favorite with simple ingredients you likely have on hand, for an easy, delicious home cooked meal. Recipe, food styling & photography by Jessie Johnson.
Step 1Cook pasta in very salty water until al dente. Drain and set aside
Step 2While the pasta cooks, cut barramundi fillets into quarters, about 2-inch pieces.
Step 3Heat olive oil in a large, sturdy skillet over medium-high heat until the oil shimmers. You want the oil nice and hot for your tomatoes! Add cherry tomatoes and cook, stirring only once or twice, for 3-4 minutes until skins have blistered and begun to burst.
Step 4Add shallot, garlic, and red peper flakes to tomatoes and stir to combine. Cook 1-2 minutes, stirring occasionally, until shallot has softened and browned.
Step 5Add salt and pepper and stir to combine.
Step 6Add white wine to pan to deglaze. Use your spoon or spatula to scrape any browned bits off the bottom of the pan – we want all that flavor!
Step 7Add thyme and stir to combine. Bring sauce to a low simmer.
Step 8Cook the barramundi. Gently place your barramundi pieces into the white wine sauce. Spoon some of the sauce over each piece of fish to help them cook.
Step 9Cook for 2-3 minutes until the fish begins to turn bright white around the edges. Use a spoon or spatula to gently flip each piece of fish over. Cook 203 more minutes, until barramundi is a bright, opaque white and easily flakes apart. If you’d prefer not to flip your fish over, cover the pan with a tight-fitting lid or continuously spoon the white wine sauce over your fish to help it cook evenly.
Step 10When your fish has cooked, taste your sauce and add salt if necessary.
Step 11Toss your cooked pasta with a few large spoonfuls of the white wine sauce to keep noodles from sticking together.
Step 12Place pasta on a place or serving dish. Use a spoon or spatula to place fish and tomatoes on top of pasta, then drizzle remaining sauce over pasta. You can toss everything together instead of plating if you like – the fish just won’t hold its shape as well.
Step 13Serve fish pasta immediately with lemon wedges and extra thyme leaves for garnish.
NotesAdding your favorite veggies or legumes to this sauce can turn this into a fish primavera! If you’d like a thicker sauce, add a splash of heavy cream
If you don’t have shallots around, use 1/2 cup diced onion. You can also sub vegetable stock for the white wine and 1/2 teaspoon of dried thyme instead of the fresh thyme. Feel free to experiment with bases – if you’re not feeling pasta, try it over potatoes, rice, or salad greens!