Chef Inspired
Homemade Barramundi
Fish-filled Pasta
- Serves 4
Homemade Barramundi
-
RECIPE CREATED BY
Joe Sasto -
Pairs with White Wine
-
Perfect for Date Night
-
Perfect for Couples
Ingredients
1
sprig
tarragon
picked
picked
1
sprig
oregano
picked
picked
1
lemon
1
lime
1
orange
6
oz
butter
salt
18
oz
The Better Fish® Barramundi Skinless Fillets
1
leek
spring, thinly sliced
spring, thinly sliced
2
garlic clove
thinly sliced
thinly sliced
2
shallot
small, thinly sliced
small, thinly sliced
6
oz
mascarpone cheese
4
oz
creme fraiche
2
cups
spinach
chopped
chopped
¼
cup
parsley
chopped
chopped
340
g
flour
4
egg yolk
3
egg
pinch
salt
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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