Barramundi-Filled Pasta

Cook time:
Serves 4 Ingredients: 1 sprig - tarragon, picked, 1 sprig - oregano, picked, 1 - lemon, 1 - lime, 1 - orange, 6 oz - butter, Salt and pepper, 18 oz - Australis Barramundi skinless fillets, 1 - spring leek, thinly sliced, 2 - garlic cloves, thinly sliced, 2 - small shallots, thinly sliced, 6 oz - mascarpone, 4 oz - creme fraiche, 2 cups - spinach, chopped, 1/4 cup - parsley, chopped, 340 g - 00' flour, 4 - egg yolks, 3 - whole eggs, Pinch of salt,
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Chef Inspired

Homemade Barramundi
Fish-filled Pasta

  • Serves 4
  • RECIPE CREATED BY
    Joe Sasto

  • Pairs with White Wine

  • Perfect for Date Night

  • Perfect for Couples

Ingredients

1 sprig tarragon
picked
1 sprig oregano
picked
1 lemon
1 lime
1 orange
6 oz butter
salt
18 oz The Better Fish® Barramundi Skinless Fillets
1 leek
spring, thinly sliced
2 garlic clove
thinly sliced
2 shallot
small, thinly sliced
6 oz mascarpone cheese
4 oz creme fraiche
2 cups spinach
chopped
¼ cup parsley
chopped
340 g flour
4 egg yolk
3 egg
pinch salt
Servings

Nutrition per serving

Calories 1137.62kcal 57%
Fat 73.46 105%
Carbs 81.9 32%
Sugars 8.52 9%
Protein 37.32 75%
Sodium 381.44mg 19%
Fiber 5.37 19%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 1137.62kcal 57%
Fat 73.46 105%
Saturated Fat 44 220%
Trans Fat 0.48 48%
Monounsaturated Fat 16.75 1675%
Polyunsaturated Fat 3.41 341%
Carbs 81.9 32%
Fiber 5.37 19%
Sugars 8.52 9%
Protein 37.32 75%
Cholesterol 493.4mg 164%
Sodium 381.44mg 19%
Calcium 210.32mg 26%
Magnesium 56.11mg 15%

% Daily Value*

Potassium 815.13mg 23%
Iron 3.65mg 26%
Zinc 1.8mg 18%
Phosphorus 288.65mg 41%
Vitamin A 1451.71mkg 181%
Thiamin B1 0.23mg 21%
Riboflavin B2 0.4mg 29%
Niacin B3 1.72mg 11%
Vitamin B6 0.33mg 24%
Folic Acid B9 129.59mkg 65%
Vitamin B12 0.74mkg 30%
Vitamin C 54.68mg 68%
Vitamin D 9.23mkg 185%
Vitamin E 2.73mg 23%
Vitamin K 153.22mkg 204%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

High
Medium
Low
3.4 /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 5.37   19% DV
Protein 37.32   75% DV
Calcium 210.32mg   26% DV
Magnesium 56.11mg   15% DV
Potassium 815.13mg   23% DV
Iron 3.65mg   26% DV
Vitamin A 1451.71mkg   181% DV
Vitamin C 54.68mg   68% DV

Nutrients with negative impact

Saturated Fat 44   220% DV
Trans Fat 0.48   48% DV
Carbs 81.9   32% DV
Sugars 8.52   9% DV
Cholesterol 493.4mg   164% DV
Sodium 381.44mg   19% DV

Fresh fish and pasta are a match made in heaven! If you are a seafood and ravioli lover, this recipe is a must-try. Making your own fish-filled pasta can be a fun family activity. This homemade Barramundi-filled Pasta recipe can be adapted to your preferences. You can also use the leftover filling as a tasty cracker spread. Recipe, food styling & photography by Chef Joe Sasto.

Instructions

Make the Barramundi Pasta Filling

Step 1
Prep, wash and slice all of the alliums (spring leek, shallot, garlic).
Step 2
Melt butter in a pan while defrosting the fish. Season the barramundi with a little salt and pepper on both sides.
Step 3
Sweat alliums in the butter, stirring over medium-low heat. Avoid overcooking to the point of caramelization or color.
Step 4
After about 5 minutes, or when soft and translucent, add the herbs and seasoned barramundi fillets.
Step 5
Cook the fish on one side, basting it with foamy butter and herbs, to about 80% doneness. This will take around 6 minutes or when the flesh just reaches full opacity.
Step 6
Season the fish with citrus zest and remove from heat. Transfer the contents onto a tray and allow everything to cool.
Step 7
Once cooled, place the fish and remaining ingredients into a food processor, and pulse until the mixture is homogenized. This is where you can get a little creative and utilize any fresh herbs or greens you may have on hand.
Step 8
Transfer the mixture to a piping bag or container and use it as a snackable spread or pasta filling.

Make the Egg Yolk Dough

Step 9
Place all ingredients into a large mixing bowl. Mix, then knead the dough 20-30 minutes by hand. Wrap the dough in plastic. Allow the dough to rest for 2 hours at room temperature.
Step 10
Roll to your desired thickness (we like it fairly thin). Lightly dust your pasta with flour to prevent sticking.

Make the Barramundi Filled Pasta

Step 11
Cut the pasta sheet into 4″ x 4″ squares and add about 2 teaspoons of Barramundi filling in the center.
Step 12
To make a “fish” shape, fold one side of the square over itself to form a rectangle. Pull the two ends back and press to seal together to form the “tail.” Then press your thumb down on the filling to flatten the “head.”
Step 13
Bring a large pot of water to boil. Salt the water right before you add the pasta.
Step 14
Once the pasta starts to floats, use a slotted spoon to gently remove the pasta and toss into a hot nonstick pan with some starchy pasta water and butter.
Step 15
Finish the sauce by adding a little creme fraiche in the pan for acidity and creaminess. Stir until melted, then remove from heat.
Step 16
Plate your pasta dish with nasturtium leaves and edible flowers. Alternatively, you can use a soft herb such as parsley leaves, tarragon, oregano, chive, or dill.
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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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