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Linguine with barramundi and olives recipe
Linguine with barramundi and olives recipe
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Prep Time:
12 minutes
Cook Time:
12 minutes
Total Time:
24 minutes
Delectable linguine with barramundi and olives - a bowl of pure delight!
Ingredients:
  • 375g linguine
  • 500g Ocean Barramundi Portions, cut into 3cm pieces
  • 250g cherry tomatoes
  • 2 garlic cloves, thinly sliced
  • 200g Tuscan kale, chopped
  • 170g can quartered artichoke hearts, drained
  • 75g olive
  • 42.00 gm lemon juice
Instructions:
  • Boil pasta in a large saucepan following package instructions until al dente. Drain thoroughly, saving ¼ cup (60ml) cooking liquid.
  • Heat oil in a large frying pan over medium-high heat. Cook barramundi for 2-3 mins until just cooked through. Transfer to a plate.
  • Combine the tomatoes and garlic in the frying pan and sauté for 2-3 minutes until the tomatoes start to break down. Then, stir in the kale and cook for 1 minute until it just begins to wilt.
  • Combine the artichoke, olives, lemon juice, pasta, and reserved cooking liquid with the tomato mixture in the pan. Toss everything together for about 1 minute until heated through. Season to taste, then gently mix in the barramundi.
  • Serve the pasta mixture generously into individual bowls.

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