Have you ever heard about Barramundi fish? Me neither, until my husband bought it at our local Whole Foods by accident. Barramundi AKA Australian Sea Bass is one of the world’s finest eating fish with a succulent, sweet flesh and a very delicate texture. I cooked this precious fish in a lemon sauce and then I used this fish sauce for tossing Trofie, a traditional short, twisted pasta from the city of Genova (Liguria region).
Pair this summer dish with Greco di Tufo DOCG or Verdicchio dei Castelli di Jesi DOC white wine.
Buon appetito and eat fish, a good source of protein and Omega-3.
Recipe & Photo by Ale Gambini
Servings : 4
Difficulty : easy
Prep Time : 15
Cook Time : 20 min.
9 oz Trofie pasta
2 Barramundi fillets, thawed
2 tbsp Extra Virgin Olive Oil
2 Tbsp unsalted butter
1 garlic clove
1 tbsp capers
1 organic lemon juice, freshly squeezed
6 Italian Basil leaves, coarsely chopped
1 tbsp fresh parley, coarsely chopped
salt and pepper , to taste
freshly grated Parmigiano Reggiano, to sprinkle
Thaw the Barramundi fillets, rinse and pat dry. Cut into 1/2 inch cubes and set aside.
In a large skillet, sauté garlic in EVOO and butter until golden, then add caper, basil , parsley and lemon juice. Cook for a couple of minutes or until the sauce starts to thicken .
Add the Barramundi, salt and pepper to taste and cook for about 5 minutes or until golden.
In the meantime cook Trofie in a large pot of boiling , salted water for 10 minutes..
With a slotted spoon, drain slightly the pasta an place it on the skillet.
Sauté Trofie in the Barramundi lemon sauce quickly.
Serve hot, sprinkled with Parmigiano Reggiano.