Baked Barramundi & Red Pepper Pesto

Mike Reid

This recipe is brought to you with the help of our friends at JC’s Quality Foods


  • 1 Barramundi 
  • 2 Tbsp Olive oil
  • 1 Bunch of Watercress

For Pesto

  • 1 Whole Romero pepper, diced
  • 8 Baby plum tomatoes, whole 
  • ½ Red onion, cubed 
  • 80g Pine nuts, roasted 
  • 80g Parmesan, grated 
  • 100ml Olive oil 
  • ½ Lemon 
  • Sea Salt


  1. Over medium heat, sauté your peppers, tomatoes, and onions until they are nicely softened and slightly caramelised. 
  2. Add to your blender with the pine nuts and Parmesan and slowly add your olive oil. 
  3. Leave to cool.

To Finish

  1. Score your whole barramundi on both sides. Rub in a little olive oil and season with sea salt. Then cover with your red pepper pesto and leave to marinade for at least 1 hour in your fridge. 
  2. Wrap your fish in foil and then bake in a preheated oven at 180* for about 25 minutes. Take out and rest for at least 10 minutes before serving.
  3. Dress with the watercress and remaining olive oil and squeeze of lemon.
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