Gourmet Traveller’s Barramundi pasta recipe

Barramundi pasta with green tomato, parsley oil and finger lime



4 fillets barramundi (200gm each), skin on 

750ml (3 cups) light olive oil 

4 garlic cloves 

1 lemon, thinly sliced

1 bunch curly parsley, stalks and leaves separated

2 tbsp lemon juice

400gm spaghetti 

2 green tomatoes, seeds removed and thinly sliced (see note)

1 tbsp finger lime pearls (see note)

Baby parsley and nasturtium leaves (optional; see note), to serve 


1  Season fish with salt then place in a deep-sided frying pan with oil, garlic, lemon and parsley stalks. Place over low heat, cover with a lid and cook until fish is just cooked through (30 minutes). Set aside in the oil.

2 Remove 3/4 cup of oil and garlic cloves from fish poaching oil, transfer to a small food processor with parsley leaves and process until finely chopped. Add lemon juice and season to taste.

3  Cook pasta in salted boiling water until al dente (6-8 minutes). Drain and return to the pan. Add half the parsley oil and toss to combine. 

4 Divide pasta between bowls. Carefully remove fish from poaching oil and flake (discarding the skin). Place fish on top of pasta, then top with tomatoes, finger lime, baby parsley and nasturtium leaves.

Note: Green tomatoes, finger limes, baby parsley and nasturtium leaves are available from select greengrocers. If green tomatoes are unavailable, substitute mixed heirloom tomatoes.

Recipe: Gourmet Traveller Magazine

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