Barramundi Caprese Recipe
Pan Seared Australian Sea Bass, over fettuccini sautéed with fresh basil, tomatoes and fresh Grande mozzarella with garlic and EVOO
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Ingredients
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Fish
Pasta
Method
Preparing the Fish
- 1
Season the Barramundi
Pat the barramundi fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Pan Sear the Fish
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once heated, add the barramundi fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes, or until the fish is cooked through and flakes easily with a fork. Remove from the skillet and set aside.
Cooking the Pasta
- 3
Boil the Fettuccini
In a large pot of salted boiling water, cook the fettuccini according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
- 4
Sauté the Garlic and Tomatoes
In the same skillet used for the fish, add the minced garlic and sauté for about 1 minute until fragrant. Add the cherry tomatoes and cook for about 3-4 minutes until they start to burst and soften.
- 5
Combine with Pasta
Add the cooked fettuccini to the skillet with the sautéed garlic and tomatoes. Toss to combine, adding a splash of reserved pasta water if needed. Add the fresh basil leaves and mix gently.
- 6
Add Cheese
Tear the Grande mozzarella cheese into small pieces and add to the pasta. Stir until the cheese begins to melt and coat the pasta.
Serving
- 7
Plate the Dish
Serve the fettuccini mixture onto plates and top each serving with a pan-seared barramundi fillet. Garnish with additional fresh basil if desired.
