Roast barramundi with Pesto Zucchini

February 23, 2016



I came up with this recipe idea while doing my detox and looking for tasty nutritious dinner options. I adore Barramundi, but for anyone outside of Australia, a meaty white fish will be perfect – Halibut if you can get some would be ideal.


Also to make the zucchini spaghetti, I used a spiraliser, which is really handy for turning veggies into veggie spaghetti. I got mine here

The recipe is really quick and easy to make but tastes delicious.

Enjoy! Kady x

Roast Barramundi with Pesto Zucchini
Serves 2
Gluten Free, Sugar Free, Dairy Free, Pescatarean
  1. 2 x fillets barramundi (or halibut)
  2. 1 tbsp olive oil
  3. Sea salt & pepper
  4. 2 x Zucchinis/ Courgettes
  1. 1 large handful fresh basil
  2. 1/3 garlic clove, crushed
  3. 1 tsp sea salt
  4. 1 tbsp pine nuts
  5. 1 tsp olive oil
  6. 1 tsp lemon juice
  7. 1 tbsp parmesan (optional)
  1. Preheat the oven to 200 degrees celcius.
  2. Line a baking tray with baking paper, then coat boat fillets of fish with 1 tbsp olive oil
  3. Season with sea salt and pepper and place on the baking tray
  4. Pop in the oven and roast for 15 minutes (Pierce fillet with a knife to ensure it is fully
  5. cooked – 15 minutes is perfect for a medium sized fillet of barramundi)
  6. Meanwhile, make your pesto by blending all of the ingredients
  7. Use a spiraliser to create spaghetti with your Zucchini
  8. In a bowl, combine the spaghetti with the pesto
  9. Place on 2 plates and top with your roasted Barramundi

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