Steamed Barramundi with Pesto
Serves: 4 | Level: Easy | Preparation: 20 mins + 5 mins to pop outside to pick your basil
For the fresh pesto:
4 cups fresh Italian basil leaves
¼ cup toasted pine nuts
Extra virgin olive oil
4 cloves roasted garlic
½ cup freshly grated good quality parmigiano reggiano cheese
Salt and freshly ground pepper to taste
- To keep the vibrant green color of the basil, quickly steam or blanch them for 30 seconds, then shock them in an ice water bath.
- Blend all ingredients with a stick blender, adding the olive oil slowly until it reaches your desired consistency.
150g barramundi fillet, skin-on
- Steam the barramundi for 7 minutes with the skin
- Plate by spooning a layer of pesto on the plate and topping with the piece of fish.