This is a print preview of "Barramundi with Nasturtium Pesto" recipe.

Barramundi with Nasturtium Pesto Recipe
by BearNakedBaker

Barramundi with Nasturtium Pesto

We love GOOD pesto in this house. Just before the killer freeze this week, I picked Nasturtium flowers to make some fresh pesto....and fresh Zucchini from market will be the "ribbon" on the gift...
Dinner is served.....

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 2

Goes Well With: fresh veggies


  • 2 barramundi fillets or cutlets (6 0z. each)
  • 2 tablespoons olive oil
  • sea salt and lemon pepper
  • Nasturtium Pesto:
  • 2 cups nasturtium flowers and leaves
  • 1 tbsp diced shallot
  • 1 clove garlic minced
  • 1/2 cup toasted walnuts
  • 1/3 cup olive oil
  • Season with sea salt and fresh ground pepper
  • Zucchini Ribbons:
  • 1 yellow 1 green... medium zucchini
  • 1 tablespoon butter, cut into small pieces
  • OR
  • 1 tablespoon olive oil
  • 2 tablespoons grated Romano cheese
  • 1 tablespoons fresh basil leaves, sliced thin
  • red pepper flakes (to taste)


  1. FISH:
  2. Brush fish on both sides with olive oil and season to taste with salt and pepper. Grill until fish is cooked through and flakes when pricked with fork, about 5 minutes per side depending on thickness of fish
  3. PESTO:
  4. Process all ingredients together.
  5. Please play with the amounts of ingredients here to get a flavor and texture that you're happy with. Flower leaves give a peppery flavor already....
  6. Zucchini Ribbons Directions
  7. Bring pot of water to boil.
  8. Mean-while, with vegetable peeler-slice zucchini lengthwise into ribbons. Add zucchini to boiling water; cook until tender, 30-60 seconds.
  9. Drain and transfer zucchini to serving bowl.
  10. Add butter, (OR) oil, Romano, basil, and red pepper flakes; gently toss until butter is melted and zucchini are coated.