Barramundi with a Bronte pistachio crust
An Australian fish in a Sicilian coat: barramundi baked under a crust of Bronte pistachios, finished with lemon-scented olive oil.
From Zagara
- 50 g Evergreen shelled Bronte PDO pistachios
- 3 tbsp Romano Lemon Flavoured Olive Oil Condiment
From your pantry
- 2 barramundi fillets, about 180 g each
- 20 g dry breadcrumbs
- Zest of 1 unwaxed lemon
- A small handful of flat-leaf parsley, finely chopped
- A few handfuls of mixed salad leaves, to serve
- Lemon wedges, to serve
- Salt
Method
- Heat the oven to 200°C (180°C fan) and line a tray with baking paper.
- Roughly chop the pistachios and mix them with the breadcrumbs, lemon zest, parsley, 1 tbsp of the lemon oil and a pinch of salt.
- Pat the fish dry, season lightly, brush with a little lemon oil and lay it on the tray. Press the pistachio crust on top.
- Bake for 12–15 minutes, until the fish flakes easily. If the crust starts to brown, cover it loosely with foil: Bronte pistachios taste best when they stay green.
- Serve with the salad and lemon wedges, with the rest of the lemon oil drizzled over.
Allergens in the pantry ingredients: fish, gluten.
Each Zagara product lists its allergens on its label.