Baked baby barramundi with pumpkin seed pesto
Ingredients
- 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
- 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
Instructions
Baked baby barramundi with pumpkin seed pesto serves 4 original recipe by womensweeklyfood.com.au.
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