Drizzled with a honey, Dijon mustard, and lemon glaze, the fish is baked alongside tender asparagus spears, fillets are topped with a crunchy pistachio, panko, and parmesan crust resulting in a harmonious blend of textures and flavours.
Pistachio Crusted Baked Barramundi with Asparagus
Ingredients
- 2 barramundi fillets (skin on)
- 1 tbsp honey
- 1 tsp dijon mustard
- ¼ cup panko crumb
- ⅓ cup pistachios, chopped
- 3 tbsp parmesan cheese, grated
- 1 bunch asparagus
- 2 tsp olive oil
- 1 lemon, half zested/juiced
- Salt
- Pepper
Method
- Preheat oven to 160°. Place barramundi skin down on a lined baking tray seasoned with salt and pepper.
- In a bowl mix together panko crumb, pistachios, lemon zest, and parmesan cheese.
- In a bowl whisk together honey, dijon mustard, olive oil and lemon juice.
- Coat barramundi in sauce then top with pistachio mixture, press down gently to stick.
- Cut ends of asparagus add to tray and cook in the oven for 25 mins. Remove from oven and serve.
