Best Barramundi Sauteed Barramundi With Vegetable Risotto And Tomato Wine Sauce Recipes

BARRAMUNDI WITH LEMON BASIL SAUCE

Barramundi With Lemon Basil Sauce image

Barramundi has been available quite often in my local supermarket. This recipe would also be good with tilapia. The butter-lemon-basil sauce is also good over brown rice.

Provided by spice of life

Categories Seafood Fish

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

4 (4 ounce) fillets barramundi (Asian sea bass)
1 tablespoon olive oil, or as needed
1 cup dried bread crumbs
½ teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon lemon zest
1 pinch dried thyme
1 cup melted butter
¼ cup lemon juice
¼ cup white wine
2 tablespoons chopped fresh basil, or to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Brush fish with olive oil.
Mix bread crumbs, seafood seasoning, garlic powder, onion powder, lemon zest, and thyme together in a bowl. Press fish in bread crumb mixture to coat all sides. Arrange coated fish on a baking sheet.
Bake in the preheated oven for 10 minutes. Flip fish and continue baking until fish flakes easily with a fork, about 10 minutes more.
Stir butter, lemon juice, white wine, and basil together in a bowl; drizzle over cooked fish.

Nutrition Facts : Calories 673.5 calories, Carbohydrate 21.9 g, Cholesterol 169.2 mg, Fat 53.1 g, Fiber 1.5 g, Protein 25.3 g, SaturatedFat 30.5 g, Sodium 666.3 mg, Sugar 2.4 g

BARRAMUNDI SAUTEED BARRAMUNDI WITH VEGETABLE RISOTTO AND TOMATO WINE SAUCE

BARRAMUNDI SAUTEED BARRAMUNDI WITH VEGETABLE RISOTTO AND TOMATO WINE SAUCE image

Number Of Ingredients 16

Ingredients

10 skin-on or skinless barramundi fillets
1 bunch parsley, chopped
1 olive oil, as needed
1 flour, as needed
1 chicken stock, as needed
1 red pepper, finely diced
1 onion, finely diced
1 cup mushrooms, sliced
1 zucchini, finely diced
4 roma tomatoes
1 tablespoon garlic, minced
1 tablespoons tomato paste
2 cups white wine
1 pinch saffron
1 1/2 cups arborio rice
1 1/2 cups grated parmesan cheese

Steps:

For the Risotto: Heat olive oil and add peppers, mushrooms and onion. Saute for 4 minutes. Add aborio and stir, cooking for 5 minutes. Add chicken stock and continue cooking while constantly stirring. Keep adding stock as rice absorbs it. When rice is almost finished, add cheese and zucchini.
For the Fish: Heat olive oil in a skillet. Mix parsley with flour. Dredge fish into flour mixture and add to hot pan. Cook fish evenly on both sides and remove and keep warm. Drain any excess oil from pan and add white wine, saffron and reduce by ½. Add tomato paste and whisk until smooth. Add diced tomatoes. To serve, place risotto on plate with a fillet on top. Top fish with sauce and garnish with sautéed baby spinach.