Baked baby barramundi with pumpkin seed pesto

When you want to pull out a dish that's set to impress, whole fish always does the job. This baked baby barramundi with pumpkin seed pesto makes a spectacular centre-piece.

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Baked barramundi with pumpkin seed pesto
  • 480 gram asparagus
  • 300 gram green beans
  • 4 x 340g fresh barramundi fillets
  • 2 (280g) medium lemons, sliced thinly
  • 1/4 cup (60ml) olive oil
  • salt and freshly ground black pepper, to season
pumpkin seed pesto
  • 1 cup (200g) pumpkin seeds
  • 2 cup fresh basil leaves, firmly packed
  • 1 clove garlic, crushed
  • 1 tablespoon lemon rind, finely grated
  • 1/4 cup (60ml) lemon juice
  • 1/3 cup (80ml) olive oil
  • 1/4 cup (60ml) water


Baked barramundi with pumpkin seed pesto
  • 1
    Preheat oven to 220°C (200°C fan-forced). Line two large oven trays with baking paper.
  • 2
    Divide vegetables between trays. Cut three slashes crossways into the thickest part of each fish on both sides; place on vegetables. Top fish with lemon slices, drizzle with oil; season.
  • 3
    Bake fish and vegetables for about 25 minutes, or until fish is cooked through (the flesh in the slits will appear opaque).
  • 4
    Meanwhile, to make pumpkin seed pesto: In a mini processor, process seeds, basil, garlic, rind and juice for about 1 minute, or until well combined. With the motor still running, gradually add combined oil and water in a steady stream; process until smooth.
  • 5
    Divide fish and vegetables among plates; serve with pesto.


If you have both trays in the oven at the same time, to ensure even cooking, either swap the trays halfway through cooking time or use the oven's fan-forced function. You can use four 250g pieces of salmon fillet instead of the barramundi, if you like. You will need to reduce the cooking time slightly.

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