Pasta with barramundi, fennel & lemon

Recipes / Fish

For a variation, substitute other firm white fish, such as kingfish, for barramundi.

Recipe «Pasta with barramundi, fennel & lemon» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 80ml olive oil, 3 cloves garlic, crushed, 1 tsp sweet paprika, 1/2 tsp smoked paprika, 700g piece barramundi fillet , 500g casarecce or other short pasta, 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 pine nuts, roasted, finely chopped.

Ingredients:

  • 80ml olive oil 
  • 3 cloves garlic, crushed 
  • 1 tsp sweet paprika 
  • 1/2 tsp smoked paprika 
  • 700g piece barramundi fillet 
  • 500g casarecce or other short pasta 
  • 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 pine nuts, roasted, finely chopped 

Instructions

  1. Preheat oven to 200°C. Line a large oven tray with baking paper. Whisk 2 tablespoons oil, garlic and all paprika in a small bowl. Place fish, skin-side down, on tray, brush with oil mixture, then season with salt and pepper. Bake for 20 minutes or until just cooked. Cool for 15 minutes, then, using your hands, flake fish into 3cm pieces.
  2. Meanwhile, cook pasta in a saucepan of boiling salted water for 8 minutes or until al dente. Drain, reserving 60ml (1/4 cup) cooking water.
  3. Heat butter and remaining 2 tablespoons oil in a large, heavy-based frying pan over high heat. Add anchovies and onion, and cook, stirring occasionally, for 5 minutes or until onion is soft and anchovies have broken down. Stir in chilli, pasta and reserved cooking water, then remove from heat. Add fish, fennel, lemon zest and juice, and pine nuts. Season and toss well to combine.
  4. Divide pasta among bowls. Scatter with reserved fennel fronds to serve.