Pan-fried barramundi with pesto recipe

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.

Serves: 4 people
Prep time: 20 minutes
Cooking time: 10 minutes


1 tbs olive oil
10g butter
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


  1. 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.
  2. Meanwhile place pistachios, parsley, mint and dill in a food processor. Pulse to chop finely.
  3. Add lemon juice, zest, oil and ⅓ cup water. Pulse to combine. Season with sea salt and black pepper. Serve with barramundi.

Serving suggestion: Sprinkle with some extra chopped pistachios and dill. Accompany with a baby spinach and avocado salad.

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