Sicilian Barramundi Pasta
with Linguine and Capers
Nothing says a romantic dinner day like creamy dreamy pasta. It'll be even more memorable when it gets topped with flakey lemon barramundi and drizzled with a creamy lemon caper sauce. Rapini, cherry tomatoes and a sprinkle of chilli flakes is the final flourish to this elegant dinner!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
227 g
Fresh Linguine
(Contains Egg, Wheat)
1 unit(s)
Lemon
30 g
Capers
(May contain Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)
237 mL
Cream
(Contains Milk)
170 g
Broccolini
113 g
Baby Tomatoes
4 g
Chili Flakes
(May contain Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
2 unit(s)
Garlic, cloves
1 unit(s)
Shallot
Not included in your delivery
1 tbsp
Oil*
2 tsp
Salt*
¼ tsp
Salt and Pepper*
2 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Cooking Steps
Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Cut the broccolini in half crosswise. Rinse capers then pat dry with paper towels. Zest, then juice half the lemon (1 lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince the shallot. Peel, then mince or grate garlic.
Toss the broccolini and tomatoes with 1 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven until the broccolini is tender crisp, 8-10 min.
While veggie roasts, add linguine to the pot of boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/4cup pasta water (dbl for 4 ppl), then drain. Return pasta to the same pot. Set aside.
Pat fish dry with paper towels. Season flesh side with lemon zest, salt and pepper. Heat a large non-stick pan with 1 tbsp butter dbl for 4 ppl) over medium-high heat. When hot, add fish to the pan, skin side down. Cook until skin is crispy, 4-5 min. Flip and cook until fish is opaque and cooked through, 2-3 min. **
While barramundi cooks, heat a small pot over medium-high heat. When hot, add 1 butter (dbl for 4 ppl), then the shallots, garlic and capers. Cook, stirring occasionally, until fragrant, 1-2 min. Add cream and half the parsley and 1/2 tbsp lemon juice (dbl for 4ppl). Cook, stirring occasionally, until the cream has thickened slightly, 3-4 min
Add the lemon caper sauce and reserved pasta water to the drained linguine. Toss to coat. Divide the linguine between plates. Top with the roasted vegies and Barramundi. Sprinkle over the chili flakes if desired.
