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Pasta with barramundi, fennel & lemon
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Try swapping barramundi for kingfish for a delicious twist!
Ingredients:
  • 80ml (1/3 cup) olive oil
  • 3 cloves garlic, crushed
  • 2.50 gm sweet paprika
  • 1.25 gm smoked paprika
  • 700g piece barramundi fillet
  • 500g casarecce or other short pasta (see note)
  • 50g butter
  • 5 anchovy fillets, finely chopped
  • 1 red onion, finely chopped
  • 1 long red chilli, seeded, finely chopped
  • 1 bulb baby fennel, trimmed, thinly shaved, fronds reserved
  • 1 lemon, zested, juiced
  • 80g (1/2 cup) pine nuts, roasted, finely chopped
Instructions:
  • Preheat oven to 200°C and line a large oven tray with baking paper. In a small bowl, whisk together 2 tablespoons of oil, garlic, and paprika. Place the fish, skin-side down, on the tray, brush with the oil mixture, and season with salt and pepper. Bake for 20 minutes or until just cooked. Let it cool for 15 minutes, then flake the fish into 3cm pieces using your hands.
  • While the sauce simmers, cook pasta in a saucepan of boiling salted water for 8 minutes until just tender. Save 60ml (1/4 cup) of the cooking water before draining the pasta.
  • In a large, heavy-based frying pan over high heat, melt the butter with 2 tablespoons of oil. Add anchovies and onion, cook for 5 minutes until onion is soft and anchovies have broken down. Stir in chilli, pasta and reserved cooking water. Remove from heat, then stir in fish, fennel, lemon zest and juice, and pine nuts. Season and toss to combine.
  • Portion the pasta into individual bowls and garnish with the reserved fennel fronds before serving.

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