Barramundi fillets are made even better with this easy pistachio and herb pesto. Perfect for a breezy mid-week dinner that packs a little pro-chef punch.
1 tbs olive oil
4 x 150g barramundi fillets
¾ cup shelled unsalted pistachios
⅓ cup flat-leaf parsley leaves
⅓ cup mint leaves
¼ fresh dill
3 tsp lemon juice
1 tsp finely grated lemon zest
½ cup olive oil
⅓ cup water
- Heat a large frying pan over medium-high heat. Add oil and butter and cook barramundi for 3-4 minutes on each side or until cooked.
- Meanwhile place pistachios, parsley, mint and dill in a food processor. Pulse to chop finely.
- Add lemon juice, zest, oil and ⅓ cup water. Pulse to combine. Season with sea salt and black pepper. Serve with barramundi.
Sprinkle with some extra chopped pistachios and dill. Accompany with a baby spinach and avocado salad.