Barramundi Fillet with Fresh Pasta and Vegetables

Serves: 4

Prep Time: 20

Cook Time: 15


  • 4 Australis Barramundi fillets
  • 4 carrots, finely diced
  • 4 red peppers, chopped
  • 4 yellow peppers, chopped
  • 2 zucchini, roughly chopped
  • 2 patty pan squash, chopped
  • 6 tomatoes, roughly chopped
  • 4 cups fresh pasta sheets, cut to desired thickness
  • 2 cups raw, fresh baby spinach
  • 4 cloves garlic, crushed
  • 6 tablespoons shallots, finely chopped
  • ½ lb. butter
  • 1 cup heavy cream
  • 6 tablespoons vegetable oil
  • ¼ cup truffle oil for drizzling
  • 2 teaspoons black truffle shavings
  • 1 teaspoon sea salt, to taste
  • 1 teaspoon ground black pepper, to taste
  • 2 leeks


  1. In warm pan, melt butter and cook garlic and shallots until translucent.
  2. Add all vegetables, sauté until soft.
  3. Add cream, salt & pepper to taste – set aside.
  4. While vegetables are cooking, cook pasta in warm water to desired texture.
  5. For fish, salt and pepper to taste.
  6. Heat sauté pan until very hot, add vegetable oil.
  7. Let oil smoke and add fillets, skin side down (if with skin).
  8. Put fish pan directly into pre-heated oven (400 degrees) and cook for 3-4 minutes.
  9. Take pan out, flip fillets and let them sit in the pan for 2-3 minutes as you prepare rest of dish.
  10. Mix pasta with vegetables, add layer of fresh spinach.
  11. Add fish, and top with truffle oil and black truffle shavings.

To serve, garnish with crispy leeks (julienned, dipped in ½ flour and ½ cornstarch, cooked in hot oil until golden brown).

Recipe Source:

Created by John Hendron, Executive Chef
Del Ray Bar & Grill, Northampton, MA

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