Barramundi with Spaghetti Seaweed Pesto
This is quick wholesome dinner idea, featuring a nutritious seaweed pesto. Using a whole nori sheet (like you would use to make sushi), a great way to up your iodine intake!
This recipe is in collaboration with Butcher Crowd
featuring their Wild Barramundi, which is thick and crisps up beautiful.
Servings: 2
Ingredients
Extra Virgin Olive Oil, drizzled
2 x Wild Barramundi Fillets
200g Spaghetti
Pesto (jar & refrigerate leftovers)
1 cup Fresh Basil
1 Nori Sheet, roughly chopped or ripped
3 tbsp Parmesan Cheese
½ cup Pine Nuts
½ cup Extra Virgin Olive Oil
2 Garlic Cloves
Salt & Pepper, to taste
Method
1. Cook spaghetti as per packet instructions.
2. Blend all pesto ingredients in a food processor into a smooth consistency.
3. Meanwhile, heat a medium frying pan on medium heat until pan is hot.
4. Add the olive oil and allow to coat the pan. Add barramundi to pan skin side down. Allow to sear until lightly crisped and cooked through, approximately three minutes on each side.
5. Once spaghetti is cooked, drain and stir through pesto until coated.
6. Serve pesto spaghetti topped with barramundi.