Smothered in a lovely creamy garlic sauce this recipe is bursting with flavour. It is simple and easy to make and so delicious.
I used fresh garlic and plenty of it. Spinach and the sundried pesto add lovely flavour.
I used skinless Barramundi fillets, we as a family love it, but you can use any fish of your choice. I did season it with salt and pepper in the beginning and seared the fish so that it would not break up and also gives it a beautiful golden colour. Fish does cook really quick so while doing this step of searing, the fish does get cooked through.
We usually have it with either some roast vegetables, pasta or some rice. This time we had it with some roast pumpkin and sweet potato as you can see in the photos.
This recipe easily lasts up to 3 days in the fridge. Ensure that it is stored in an airtight container.
Let’s get to the recipe
- Barramundi – 4 large fillets
- Garlic – 5 or 6 large cloves, finely chopped
- Red Onion – 1 finely chopped
- Stock – chicken or vegetable – 2 cups
- Cream – 1 ½ cups
- Spinach leaves – 2 cups – chopped
- Sundried tomato Pesto – 3 tablespoons
- Salt and Pepper to taste
- Season the fillets with salt and pepper.
- Heat oil a large pan and sear the fish on both sides in the hot pan.
- Once done, and the fish is cooked through, take the fish out and set it aside.
- In the same pan, add a little more oil and fry the chopped garlic.
- Once the garlic turns golden brown, add in the onions and fry till they are translucent.
- Pour in the stock and allow to boil, allow to simmer and reduce a little bit.
- Add in the sundried tomato pesto and mix through.
- Then add in the cream and allow to gently simmer for 5 minutes.
- Check for salt and pepper and add some if required
- Add in the chopped spinach and allow to simmer gently for a couple of minutes, allowing the spinach to wilt and cook.
- Add in the seared and cooked fish and allow to simmer gently for a couple of minutes.
- Serve hot with a side of either pasta, rice or roast vegetables.