John Myers
Barramundi with Lemon and Garlic Pasta
The perfect barramundi with lemon and garlic pasta recipe with a picture and simple step-by-step instructions.
- 250 g Pasta (linguine, spaghetti)
- 2 Barramundi fillet
- 2 Extra virgin olive oil
- 4 tablespoon Unsalted butter
- 3 Toes Peeled and chopped garlic
- 1 size Lime untreated
- 10 Leaves chopped fresh basil leaves
- Salt and pepper
- Peel strips from the washed lime with the vegetable peeler, heat them with the olive oil, butter and garlic cloves in a pan over low heat,
- Bring the pot with strongly salted water to the boil, add the pasta and let it cook until al dente,
- While the pasta is cooking, the barramundi fillets are dabbed very dry and salted and peppered on both sides,
- take 2-3 tablespoons of the heated butter-olive oil mixture in a pan and heat it up strongly, place the barramundi fillets skin-side into the hot pan and press them firmly into the pan for 20-30 seconds, then for another 2 Fry for minutes and turn over, fry the second side for another 2 minutes,
- take the sauce pan from the stove and remove the lime zest and the clove of garlic, whisk in the juice of the lime and pour 2/3 over the previously drained al dente cooked pasta, stir the pasta with the sauce in the pan,
- Divide the pasta on two plates, place the fried barramundi fillets on top and pour the remaining sauce over them, then sprinkle the rest of the chopped fresh basil over it, bon appetit!
Facebook Comments