32+ Healthy Italian Barramundi Recipes You’ll Love

Italian cuisine is renowned for its vibrant flavors, fresh ingredients, and rich culinary heritage.

One unique way to combine traditional Italian cooking with an Australian twist is by exploring recipes using barramundi.

Known for its delicate flavor and flaky texture, barramundi is a versatile fish that can be prepared in various Italian-inspired styles.

Whether grilled, baked, or pan-seared, barramundi pairs beautifully with Mediterranean ingredients like olives, tomatoes, capers, and fresh herbs.

In this article, we dive into 10 delicious Italian barramundi recipes that will bring the taste of the Mediterranean to your dinner table.

32+ Healthy Italian Barramundi Recipes You’ll Love

Barramundi is not only a healthy and sustainable choice but also a fantastic fish to work with in the kitchen.

By adding Italian flair to this already flavorful fish, you can create mouthwatering meals that are both satisfying and full of character.

From light and refreshing dishes to rich and hearty ones, these Italian barramundi recipes offer a range of options to suit any taste.

So, why not bring a little Italian zest into your kitchen today and experiment with these delectable recipes?

Barramundi alla Siciliana (Sicilian Style Barramundi)

Barramundi alla Siciliana is a vibrant, flavorful dish that brings together the bold flavors of Sicily. This recipe pairs perfectly with the mild taste of Barramundi, topped with a zesty mix of tomatoes, olives, capers, and fresh herbs. It’s an ideal choice for a low-carb, keto-friendly lunch that bursts with Mediterranean flavors.

Ingredients:

• 2 Barramundi fillets
• 1 cup cherry tomatoes, halved
• 1/4 cup black olives, pitted and sliced
• 2 tbsp capers, drained
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup white wine
• 1/2 tsp dried oregano
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Season the Barramundi fillets with salt, pepper, and oregano.
2. Once the oil is hot, place the Barramundi fillets skin-side down and cook for about 3-4 minutes on each side until the fish is cooked through and flakes easily with a fork. Remove the fish and set aside.
3. In the same skillet, add the garlic and cook until fragrant, about 30 seconds.
4. Add the tomatoes, olives, and capers, and cook for 2-3 minutes, allowing the tomatoes to soften.
5. Pour in the white wine, scraping the bottom of the skillet to release any flavorful bits. Simmer for 3-4 minutes.
6. Return the Barramundi fillets to the skillet and spoon some of the sauce over the fish. Cook for an additional 2 minutes.
7. Sprinkle with fresh basil and serve immediately.

This Sicilian-style Barramundi is a delicious and refreshing low-carb lunch option that satisfies with its bright, tangy flavors. The combination of olives, capers, and tomatoes offers a delightful contrast to the delicate fish. Plus, it’s rich in healthy fats, making it a perfect fit for a keto lifestyle. Serve it alongside a simple salad or steamed vegetables for a complete meal.

Barramundi Piccata (Lemon-Caper Barramundi)

Barramundi Piccata is a simple yet elegant dish inspired by the classic Italian piccata style, featuring a tangy lemon-caper sauce that pairs beautifully with the mild flavor of Barramundi. This recipe is perfect for those following a keto diet, offering a light yet flavorful meal that’s perfect for lunch.

Ingredients:

• 2 Barramundi fillets
• 1/4 cup almond flour (for dredging)
• 2 tbsp butter
• 1/4 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tbsp capers, drained
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Season the Barramundi fillets with salt and pepper. Dredge each fillet lightly in almond flour, ensuring it’s evenly coated.
2. Heat the butter in a skillet over medium heat. Once hot, add the Barramundi fillets and cook for about 3 minutes per side, or until golden brown and cooked through. Remove the fillets and set them aside.
3. In the same skillet, add the chicken broth, lemon juice, and capers. Stir and bring to a simmer, scraping up any bits of fish left in the pan.
4. Let the sauce simmer for 3-4 minutes, reducing slightly. Return the fish to the skillet and spoon some of the sauce over the fillets. Cook for another 2 minutes to warm the fish through.
5. Sprinkle with chopped parsley and serve immediately.

Barramundi Piccata offers a tantalizing combination of tangy, savory, and slightly buttery flavors, making it an excellent choice for a keto-friendly lunch. The almond flour creates a crisp coating on the fish, while the lemon-caper sauce adds a refreshing burst of flavor. It’s an easy, low-carb recipe that fits perfectly into a keto diet and provides a satisfying meal without excess carbs.

Barramundi al Forno con Erbe (Herb-Crusted Baked Barramundi)

Barramundi al Forno con Erbe is an herb-crusted baked Barramundi recipe that brings the freshness of Italian herbs to the delicate fish. This simple, oven-baked dish is both low in carbs and high in flavor, making it a wonderful option for a healthy keto lunch.

Ingredients:

• 2 Barramundi fillets
• 1 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 2 cloves garlic, minced
• 1 tbsp lemon zest
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the Barramundi fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
3. In a small bowl, mix the chopped parsley, thyme, rosemary, garlic, and lemon zest.
4. Press the herb mixture onto the top of the Barramundi fillets, covering them evenly.
5. Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Serve immediately, garnished with additional lemon wedges or fresh herbs if desired.

This herb-crusted baked Barramundi is a simple yet flavorful dish that’s perfect for a low-carb lunch. The fresh herbs and garlic bring out the best in the fish, while the oven-baking method ensures a tender, juicy result. It’s a keto-friendly meal that’s quick to prepare and perfect for anyone looking to enjoy a wholesome, satisfying lunch without the carbs. Pair it with roasted vegetables or a green salad for an extra boost of nutrients.

Barramundi with Pesto and Roasted Vegetables

This Barramundi with pesto and roasted vegetables is a vibrant, nutrient-packed keto-friendly lunch that’s bursting with Mediterranean flavors. The richness of basil pesto complements the tender fish, while the roasted vegetables provide a satisfying texture. It’s a complete meal that’s both healthy and low in carbs.

Ingredients:

• 2 Barramundi fillets
• 1/4 cup basil pesto (store-bought or homemade)
• 1 cup zucchini, sliced
• 1 cup bell peppers, chopped
• 1/2 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the zucchini, bell peppers, and cherry tomatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 15-20 minutes, or until tender and lightly browned.
3. While the vegetables roast, season the Barramundi fillets with salt and pepper. Heat a skillet over medium heat and cook the fillets for 3-4 minutes on each side until cooked through and golden brown.
4. Once the vegetables are done, remove them from the oven and set aside.
5. Spread a layer of basil pesto over each Barramundi fillet and serve with the roasted vegetables.
6. Garnish with fresh basil and serve immediately.

Barramundi with pesto and roasted vegetables is a refreshing and fulfilling dish that offers a perfect balance of flavors. The creamy, herbaceous pesto elevates the fish, while the roasted vegetables add texture and nutrition. This low-carb, keto-friendly meal is not only easy to prepare but also incredibly satisfying, making it an ideal lunch option for those looking to maintain a healthy, low-carb lifestyle.

Barramundi alla Griglia (Grilled Barramundi with Lemon and Herbs)

Barramundi alla Griglia is a light, flavorful grilled fish dish that showcases the natural flavors of Barramundi while being elevated with a fresh, citrusy marinade of lemon and Italian herbs. It’s the perfect choice for a low-carb, keto lunch that’s easy to make and full of taste.

Ingredients:

• 2 Barramundi fillets
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 1 tbsp fresh oregano, chopped
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the olive oil, lemon juice, lemon zest, oregano, thyme, garlic, salt, and pepper. Whisk to combine.
2. Place the Barramundi fillets in a shallow dish and pour the marinade over the fish. Let it marinate for 15-20 minutes.
3. Preheat your grill or grill pan over medium heat.
4. Grill the Barramundi fillets for 3-4 minutes on each side, or until the fish is cooked through and has nice grill marks.
5. Serve immediately with a side of fresh greens or a simple cucumber salad.

Grilled Barramundi with lemon and herbs is a flavorful and healthy low-carb lunch option that highlights the fish’s delicate texture. The citrus marinade provides a refreshing kick, while the herbs add a fragrant, Mediterranean flair. This keto-friendly recipe is light, easy to prepare, and perfect for those looking to enjoy a fresh and satisfying meal with minimal carbs.

Barramundi with Spinach and Parmesan Cream Sauce

Barramundi with spinach and Parmesan cream sauce is a rich, comforting dish that’s ideal for a low-carb, keto-friendly lunch. The creamy sauce made with spinach and Parmesan pairs beautifully with the tender fish, creating a satisfying meal that’s still light and full of flavor.

Ingredients:

• 2 Barramundi fillets
• 1 tbsp olive oil
• 2 cups spinach, fresh
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Season the Barramundi fillets with salt and pepper.
2. Cook the fillets in the skillet for about 3-4 minutes on each side, or until cooked through and golden brown. Remove the fish and set aside.
3. In the same skillet, add the garlic and cook for 30 seconds until fragrant.
4. Add the spinach and cook until wilted, about 2-3 minutes.
5. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and cook for an additional 2-3 minutes, until the sauce thickens slightly.
6. Return the Barramundi fillets to the skillet, spooning some of the sauce over the fish. Let the fish simmer in the sauce for 2-3 minutes.
7. Garnish with fresh parsley and serve immediately.

arramundi with spinach and Parmesan cream sauce is a rich, comforting, and keto-friendly lunch that combines the heartiness of creamy spinach with the delicate texture of Barramundi. The Parmesan adds a depth of flavor, making this dish feel indulgent while still being low-carb. This satisfying, flavorful meal is perfect for those on a keto diet seeking a hearty yet healthy option for lunch.

Barramundi with Roasted Garlic and Lemon Butter Sauce

This Barramundi with roasted garlic and lemon butter sauce is a rich and flavorful keto lunch that combines the buttery goodness of lemon and garlic with the delicate taste of Barramundi. The roasted garlic creates a mellow, sweet flavor that complements the fish beautifully, making it an indulgent yet low-carb meal.

Ingredients:

• 2 Barramundi fillets
• 4 cloves garlic, peeled
• 2 tbsp butter
• 1 tbsp olive oil
• 1 lemon, juiced and zested
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the garlic cloves on a small piece of aluminum foil and drizzle with a little olive oil. Roast for 15-20 minutes until the garlic is soft and golden.
2. While the garlic is roasting, heat the butter and olive oil in a skillet over medium heat. Season the Barramundi fillets with salt and pepper.
3. Add the fillets to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the fish from the skillet and set aside.
4. Once the garlic is roasted, squeeze it out of the skins and add it to the skillet. Mash the garlic with a spoon to form a paste.
5. Add the lemon juice and zest to the skillet and stir to combine. Let the sauce simmer for 2-3 minutes until slightly thickened.
6. Pour the lemon garlic butter sauce over the Barramundi fillets and garnish with fresh parsley.
7. Serve immediately with a side of steamed vegetables or a fresh salad.

Barramundi with roasted garlic and lemon butter sauce is a comforting, flavorful keto meal that pairs perfectly with the mild fish. The roasted garlic adds a soft, sweet undertone, while the lemon brightens the dish, making it fresh and zesty. This easy-to-make recipe is a delicious low-carb option for those craving a rich yet healthy lunch.

Barramundi with Balsamic Glaze and Arugula Salad

This Barramundi with balsamic glaze and arugula salad is a light and flavorful Italian-inspired dish that’s perfect for a keto lunch. The sweet and tangy balsamic glaze adds complexity to the dish, while the arugula salad provides a fresh, peppery contrast to the rich fish.

Ingredients:

• 2 Barramundi fillets
• 2 tbsp olive oil
• 1/4 cup balsamic vinegar
• 1 tsp honey (optional for sweetness)
• 2 cups fresh arugula
• 1/4 cup cherry tomatoes, halved
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the Barramundi fillets with salt and pepper.
2. Cook the Barramundi fillets for 3-4 minutes on each side until golden and cooked through. Remove the fish from the skillet and set aside.
3. In the same skillet, add the balsamic vinegar and honey (if using). Bring to a simmer and cook for 3-4 minutes, allowing the vinegar to reduce and thicken slightly.
4. In a separate bowl, toss the arugula, cherry tomatoes, and fresh basil with the remaining olive oil, salt, and pepper.
5. Plate the Barramundi fillets and drizzle the balsamic glaze over the top.Barramundi with balsamic glaze and arugula salad is a refreshing and well-balanced low-carb lunch. The tangy-sweet balsamic glaze elevates the mild fish, while the peppery arugula salad adds a fresh crunch. This keto-friendly meal is light yet satisfying, making it perfect for a midday pick-me-up without the carbs.

Barramundi with Tomato, Fennel, and Olive Medley

This Barramundi with tomato, fennel, and olive medley brings a delightful combination of fresh Mediterranean ingredients to the table. The fennel adds a subtle aniseed flavor that pairs beautifully with the fish, while the tomatoes and olives provide a savory and tangy contrast. This dish is perfect for a low-carb, keto-friendly lunch.

Ingredients:

• 2 Barramundi fillets
• 1 tbsp olive oil
• 1 fennel bulb, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup green olives, pitted and chopped
• 1/4 cup black olives, pitted and chopped
• 2 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a skillet over medium heat. Season the Barramundi fillets with salt and pepper.
2. Cook the Barramundi fillets for 3-4 minutes per side until golden and cooked through. Remove the fillets and set aside.
3. In the same skillet, add the garlic and fennel slices. Cook for 5-7 minutes until the fennel is softened.
4. Add the cherry tomatoes and olives to the skillet, stirring to combine. Cook for another 2-3 minutes until the tomatoes soften and release their juices.
5. Sprinkle in the fresh thyme and stir to combine. Season with salt and pepper to taste.
6. Return the Barramundi fillets to the skillet, spooning the tomato, fennel, and olive medley over the top.
7. Serve immediately.

Barramundi with tomato, fennel, and olive medley is a flavorful and satisfying keto lunch option. The sweetness of the tomatoes complements the savory olives and fennel, creating a well-balanced dish that highlights the fish’s delicate flavor. This low-carb meal is both nutritious and delicious, offering a perfect balance of healthy fats and vibrant vegetables.

barramundi with Caponata Sauce

This Barramundi with caponata sauce brings a delicious blend of sweet, tangy, and savory flavors to your table. Caponata, a traditional Sicilian vegetable relish made from eggplant, tomatoes, olives, and capers, perfectly complements the mild flavor of Barramundi. This dish is both rich and refreshing, making it a perfect keto lunch.

Ingredients:

• 2 Barramundi fillets
• 1 tbsp olive oil
• 1 small eggplant, diced
• 1/4 cup green olives, pitted and chopped
• 1/4 cup capers, drained
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red wine vinegar
• 1 tbsp honey (optional, for sweetness)
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the Barramundi fillets with salt and pepper.
2. Cook the Barramundi fillets for 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the diced eggplant and cook for 5-6 minutes until softened.
4. Add the olives, capers, and cherry tomatoes to the skillet and cook for another 2-3 minutes.
5. Stir in the red wine vinegar and honey, allowing the sauce to simmer and thicken for 4-5 minutes.
6. Once the sauce has thickened, return the Barramundi fillets to the skillet, spooning the caponata sauce over the fish.
7. Barramundi with caponata sauce is a bold, flavorful keto-friendly meal. The tangy red wine vinegar and sweet honey balance the savory flavors of olives and capers, while the eggplant adds richness to the dish. This low-carb, Mediterranean-inspired recipe provides a satisfying, wholesome lunch that’s both delicious and nutritious.

Barramundi with Creamy Spinach and Ricotta Sauce

Barramundi with creamy spinach and ricotta sauce is a rich, indulgent dish that combines the delicate fish with a smooth, velvety sauce. This creamy, low-carb sauce is packed with fresh spinach and ricotta cheese, providing a luxurious texture and flavor, making it an excellent option for a keto lunch.

Ingredients:

• 2 Barramundi fillets
• 1 tbsp olive oil
• 2 cups fresh spinach
• 1/2 cup ricotta cheese
• 1/4 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a skillet over medium heat. Season the Barramundi fillets with salt and pepper.
2. Cook the Barramundi fillets for 3-4 minutes on each side until golden and cooked through. Remove the fish from the skillet and set aside.
3. In the same skillet, add the garlic and cook for 30 seconds until fragrant.
4. Add the spinach to the skillet and cook until wilted, about 2 minutes.
5. Stir in the ricotta cheese, heavy cream, and Parmesan cheese. Cook for 3-4 minutes, stirring constantly until the sauce is smooth and creamy.
6. Return the Barramundi fillets to the skillet, spooning the creamy spinach sauce over the top.
7. Serve immediately with a sprinkle of additional Parmesan, if desired.

Barramundi with creamy spinach and ricotta sauce is a rich, luxurious keto lunch that feels indulgent yet remains low in carbs. The creamy sauce, packed with spinach and ricotta, perfectly complements the delicate Barramundi fillets. This dish is comforting, flavorful, and a wonderful option for those following a keto diet.

Barramundi with Zucchini Noodles and Puttanesca Sauce

Barramundi with zucchini noodles and puttanesca sauce is a delicious, low-carb alternative to traditional pasta dishes. The zesty puttanesca sauce made with tomatoes, olives, capers, and garlic brings bold flavors to the fish, while the zucchini noodles provide a light and healthy base for this Mediterranean-inspired meal.

Ingredients:

• 2 Barramundi fillets
• 2 zucchinis, spiralized into noodles
• 1 tbsp olive oil
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup capers, drained
• 1/2 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional for heat)
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the Barramundi fillets with salt and pepper.
2. Cook the Barramundi fillets for 3-4 minutes on each side until golden brown and cooked through. Remove the fish from the skillet and set aside.
3. In the same skillet, add the garlic and cook for 30 seconds until fragrant. Then, add the olives, capers, and cherry tomatoes, and cook for 2-3 minutes.
4. Stir in the red pepper flakes (if using) and cook for another 2 minutes. Season with salt and pepper to taste.
5. Add the zucchini noodles to the skillet and toss gently to combine with the puttanesca sauce. Cook for 1-2 minutes until the noodles are just tender.
6. Plate the zucchini noodles and top with the Barramundi fillets. Spoon the puttanesca sauce over the fish.
7. Garnish with fresh parsley and serve immediately.

Barramundi with zucchini noodles and puttanesca sauce is a perfect keto lunch that mimics the flavors of a classic Italian pasta dish while remaining low in carbs. The zesty, savory puttanesca sauce paired with the fresh zucchini noodles creates a satisfying and flavorful base for the delicate Barramundi. This dish is an excellent choice for anyone looking for a filling and healthy keto meal.

Barramundi with Tomato and Basil Caper Sauce

Barramundi with tomato and basil caper sauce is a simple yet flavorful Mediterranean-inspired dish. The combination of fresh tomatoes, capers, and basil creates a tangy and aromatic sauce that complements the mild fish perfectly. This light and refreshing keto lunch is packed with vibrant flavors, making it a perfect healthy option for those watching their carbs.

Ingredients:

• 2 Barramundi fillets
• 1 tbsp olive oil
• 2 tomatoes, diced
• 2 tbsp capers, drained
• 1/4 cup fresh basil, chopped
• 1/4 cup dry white wine (optional)
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the Barramundi fillets with salt and pepper.
2. Cook the Barramundi fillets for 3-4 minutes on each side until golden brown and cooked through. Remove the fish from the skillet and set aside.
3. In the same skillet, add the diced tomatoes, capers, and white wine (if using). Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and release their juices.
4. Stir in the lemon juice and fresh basil, cooking for another minute. Season with salt and pepper to taste.
5. Return the Barramundi fillets to the skillet and spoon the tomato and basil sauce over the top.
6. Serve immediately with a side of sautéed greens or cauliflower rice.

Barramundi with tomato and basil caper sauce is a light yet flavorful keto lunch that celebrates Mediterranean ingredients. The fresh and tangy sauce brightens the mild Barramundi, while the capers and basil add a savory depth to the dish. This recipe is quick to make, healthy, and full of vibrant flavors, making it the perfect low-carb option for lunch.

Barramundi with Lemon, Garlic, and Broccoli Rabe

This Barramundi with lemon, garlic, and broccoli rabe is a low-carb keto lunch that combines the bright citrus flavors of lemon and garlic with the slightly bitter taste of broccoli rabe. The Barramundi fillets are perfectly seared and topped with a flavorful, garlicky sauce, making this dish both light and satisfying.

Ingredients:

• 2 Barramundi fillets
• 1 tbsp olive oil
• 2 cups broccoli rabe, chopped
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the Barramundi fillets with salt and pepper.
2. Cook the Barramundi fillets for 3-4 minutes on each side, until golden brown and cooked through. Remove the fillets and set aside.
3. In the same skillet, add the garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant.
4. Add the chopped broccoli rabe to the skillet and cook for 3-4 minutes, until tender and slightly crispy.
5. Stir in the lemon juice and zest, and cook for another 2 minutes.
6. Plate the Barramundi fillets and top with the sautéed broccoli rabe. Spoon any remaining garlic sauce over the fish.
7. Serve immediately with a side of roasted vegetables or a light salad.

Barramundi with lemon, garlic, and broccoli rabe is a zesty, healthy, and low-carb dish that’s perfect for a keto lunch. The bitterness of the broccoli rabe pairs beautifully with the bright lemon and savory garlic, while the Barramundi remains delicate and flavorful. This is a satisfying, nutrient-rich meal that’s easy to prepare and packed with flavor.

Barramundi with Roasted Red Pepper and Walnut Pesto

Barramundi with roasted red pepper and walnut pesto is a bold, flavorful keto lunch that features the sweetness of roasted red peppers and the nuttiness of walnuts. The pesto adds a creamy, earthy layer of flavor that pairs wonderfully with the mild Barramundi. This dish is a delicious, low-carb option that brings together Mediterranean-inspired ingredients in a healthy way.

Ingredients:

• 2 Barramundi fillets
• 1 tbsp olive oil
• 1 red bell pepper, roasted and peeled
• 1/4 cup walnuts, toasted
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Roast the red bell pepper on a baking sheet for 20-25 minutes, turning occasionally, until the skin is charred. Remove from the oven, peel off the skin, and set aside.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the Barramundi fillets with salt and pepper.
3. Cook the Barramundi fillets for 3-4 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
4. In a blender or food processor, combine the roasted red pepper, toasted walnuts, fresh basil, olive oil, lemon juice, garlic powder, salt, and pepper. Blend until smooth, adding more olive oil if necessary to reach a creamy consistency.
5. Plate the Barramundi fillets and spoon the roasted red pepper and walnut pesto over the top.
6. Serve immediately with a side of grilled asparagus or cauliflower mash.

Barramundi with roasted red pepper and walnut pesto is a rich and savory keto lunch that’s bursting with Mediterranean flavors. The creamy, nutty pesto pairs perfectly with the tender Barramundi fillets, creating a balanced, satisfying meal. This low-carb dish is a great way to enjoy a flavorful, healthy lunch without sacrificing taste or texture.

Note: More recipes are coming soon