Parmesan-Crusted Barramundi
with Veggie Marinara Pasta
Meet your family's new dinnertime favourite! Tender white fish is topped with a garlicky parmesan crust before being roasted to golden-brown perfection. Paired with fusilli in marinara laced with grated zucchini. Shhh we won't tell the kiddos there are veggies in there if you don't!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
(Contains Barramundi)
170 g
Fusilli
(Contains Wheat)
200 g
Zucchini
56 g
Baby Spinach
½ cup
Parmesan Cheese, grated
(Contains Milk)
1 unit
Crushed Tomatoes
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Garlic Puree
½ tsp
Garlic Salt
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
¼ tsp
Sugar*
⅓ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat oven to 450˚F.Wash and dry all produce. Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.Reserve 1/4 cup (1/2 cup) pasta water, then drain and return fusilli to the same pot, off heat.
Meanwhile, line a baking sheet with parchment paper.Pat barramundi dry with paper towels. Place on the prepared baking sheet, skin-side down. Season with salt and pepper.Combine mayo and garlic puree in a small bowl.Combine breadcrumbs, half the Parmesan and 1 tsp (2 tsp) oil in a shallow dish.
Spread garlic mayo over barramundi, covering all of flesh.Top barramundi with breadcrumb mixture, pressing down gently to adhere. Roast in the top of the oven until breadcrumbs are golden and barramundi is cooked through, 14-17 min.**
Meanwhile, heat a large non-stick pan over medium-high heat.While pan heats, roughly chop spinach.Grate zucchini.When pan is hot, add 2 tbsp (4 tbsp) butter and swirl the pan until melted.Add zucchini. Season with half the garlic salt (use all for 4 ppl) and pepper. Cook, stirring occasionally, until softened, 3-4 min.Add crushed tomatoes, and 1 tsp (2 tsp) sugar. Reduce heat to medium and bring sauce to a simmer. Cook, stirring occasionally, until slightly thickened, 4-5 min.
Add spinach, sauce, and remaining Parmesan and 1/4 cup (1/2 cup) reserved pasta water to pot with fusilli. Season with salt and pepper to taste. Stir to coat. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)Divide fusilli and barramundi between bowls.
Explore Similar Recipes
