Sicilian Pasta with Barramundi

Cook time:
Serves 4-6 Ingredients: 1 tablespoon - Extra virgin olive oil, plus more for drizzling, 1 pound - Skinless barramundi fillets, cut into 1-inch chunks, Salt and pepper, to taste, plus plenty of salt for the pasta water, 6 - Garlic cloves, very thinly sliced, 1 - 28-oz can whole peeled San Marzano tomatoes, 2 tablespoons - Capers, drained and rinsed, 1 pound - Long thin pasta, such as spaghetti or linguini, plus 1 cup reserved pasta cooking water, 1 cup - Fresh basil leaves, torn, 1 cup - Roasted almonds, finely chopped,
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Sicilian Pasta with Barramundi

  • 10m prep
  • 30m cook
  • Serves 4
    Nicole Gaffney

  • Pairs With Pinot Noir

  • Perfect for Date Night

  • Perfect for Parties


1 tablespoon extra virgin olive oil
plus more for drizzling
1 pound The Better Fish® Barramundi Skinless Fillets
cut into 1-inch chunks
6 garlic clove
very thinly sliced
28 oz canned san marzano peeled tomato
2 tablespoons caper
drained and rinsed
1 pound pasta
long thin, such as spaghetti or linguini, plus 1 cup reserved pasta cooking water
1 cup basil leaf
1 cup roasted almond
finely chopped

Nutrition per serving

Calories 830.98kcal 42%
Fat 28.31 40%
Carbs 103.53 40%
Sugars 11.44 13%
Protein 43.3 87%
Sodium 773.39mg 39%
Fiber 11.4 41%

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

Nutrition per serving

Amount per serving

Calories 830.98kcal 42%
Fat 28.31 40%
Saturated Fat 2.94 15%
Monounsaturated Fat 16.73 1673%
Polyunsaturated Fat 6.48 648%
Carbs 103.53 40%
Fiber 11.4 41%
Sugars 11.44 13%
Protein 43.3 87%
Cholesterol 42.53mg 14%
Sodium 773.39mg 39%
Calcium 234.31mg 29%
Magnesium 176.57mg 47%
Potassium 1505.06mg 43%

% Daily Value*

Iron 4.5mg 32%
Zinc 2.95mg 30%
Phosphorus 411.88mg 59%
Vitamin A 390.17mkg 49%
Thiamin B1 0.15mg 14%
Riboflavin B2 0.4mg 29%
Niacin B3 3.51mg 22%
Vitamin B6 0.28mg 20%
Folic Acid B9 36.46mkg 18%
Vitamin B12 0mkg 0%
Vitamin C 41.76mg 52%
Vitamin D 7.65mkg 153%
Vitamin E 11.12mg 93%
Vitamin K 28.69mkg 38%

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

Health score

9.1 /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 11.4   41% DV
Protein 43.3   87% DV
Calcium 234.31mg   29% DV
Magnesium 176.57mg   47% DV
Potassium 1505.06mg   43% DV
Iron 4.5mg   32% DV
Vitamin A 390.17mkg   49% DV
Vitamin C 41.76mg   52% DV

Nutrients with negative impact

Saturated Fat 2.94   15% DV
Carbs 103.53   40% DV
Sugars 11.44   13% DV
Cholesterol 42.53mg   14% DV
Sodium 773.39mg   39% DV

An Italian classic with a twist. A dish that’s incredibly satisfying and full of flavor.


Step 1
Bring a large pot of water up to a boil for the pasta. Heat olive oil in a large skillet over medium high heat. Season the barramundi with salt and pepper, then place them in the pan and cook until opaque throughout, and lightly golden on all sides. Use a slotted spatula to gently remove the fish from the pan, and set aside.
Step 2
Add the garlic to the remaining oil in the pan and cook until just starting to turn golden, about 1 minute. Add the tomatoes, juice and all, and use a wooden spoon to break them apart into smaller pieces. Simmer, uncovered, on low heat for about 10 minutes.
Step 3
When the pot of water is at a rolling boil, season it with enough salt to make it taste like the ocean. Drop in the pasta and stir, then follow package directions to cook until al dente.
Step 4
Drain the pasta and transfer it right to the pan with the sauce. Add in the capers and barramundi and toss to coat, adding in some reserved pasta water to thin it out as needed. Add half of the basil leaves and almonds, then toss until fully combined.
Step 5
Transfer pasta to a serving dish. Drizzle with a little bit of olive oil and top with the remaining basil and almonds. Serve immediately.
Suggested sides
  • Cheesy Baked
  • Roasted Brussel
  • Cream of
    Broccoli Soup

Before cooking, make sure to pat the fish very dry.

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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.