Lemon-Basil Barramundi with Zesty Panko
over Creamy Spinach & Tomato Linguine
- Milk
- Wheat
- Fish
Mild, flaky barramundi is seared until golden and crisp, then served atop creamy linguine tossed with wilted spinach, diced tomato, and crème fraîche. A drizzle of lemon-basil yogurt sauce over the fish adds fresh herbal notes, while zesty, lemony panko breadcrumbs provide delightful crunch.
Ingredients
2 tablespoon
Crème Fraîche
(Contains: Milk)
2.5 ounce
Spinach
1 unit
Lemon
2 tablespoon
Yogurt
(Contains: Milk)
1 tablespoon
Italian Seasoning
6 ounce
Linguine Pasta
(Contains: Wheat)
10 ounce
Barramundi
(Contains: Fish)
1 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 ounce
Basil Paste
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Bring a large pot of salted water to a boil. Wash and dry produce.
-
Zest and quarter lemon. Dice tomato into ½-inch pieces.
-
Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
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Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
-
While pasta cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; cook, stirring, until golden and toasted, 2-3 minutes.
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Turn off heat; transfer panko to a small bowl. Stir in lemon zest, salt, and pepper. Wipe out pan.
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Pat barramundi* dry with paper towels; season all over with salt and pepper.
-
Heat a large drizzle of olive oil in pan used for panko over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 2-3 minutes more.
-
Turn off heat; transfer to a plate. Wipe out pan.
-
While fish cooks, in a second small bowl, combine basil paste, yogurt, and juice from one lemon wedge (two wedges for 4 servings). Season with salt and pepper.
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Heat pan used for barramundi over medium-high heat. Add tomato, spinach, drained linguine, crème fraîche, Italian Seasoning, ½ cup reserved pasta cooking water, and 2 TBSP butter (¾ cup reserved pasta cooking water and 4 TBSP butter for 4 servings). Toss to combine; cook until spinach has wilted, noodles are coated, and sauce has thickened, 1-3 minutes. TIP: Add more splashes of reserved pasta cooking water if pasta seems dry.
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Season generously with salt and pepper; add another squeeze of lemon juice to taste.
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Divide pasta between bowls. Top with barramundi and drizzle with lemon-basil sauce. Sprinkle zesty panko over everything and serve.
