Creamy Barramundi with Rice
If you like Barramundi, you’ll love this take on a classic. Perfectly seared fillet of barramundi — golden and crisp on the outside, tender and flaky on the inside—nestled in a luscious creamy sauce infused with garlic, butter, and fresh herbs, served on a bed of herbed rice
INGREDIENTS
- 2 Ocean Chef Barramundi Portions
- Salt & Pepper to Taste
- 3 Cloves garlic, Minced
- 1 Cup Thickened Cream
- ½ Cup Chicken/Veggie Broth
- ½ Cup Grated Parmasan Cheese
- ½ Cup Sun-dried Tomatoes, chopped
- 3 Cups Spinach
- Salt and Pepper To Taste
- Rice to Serve
INSTRUCTIONS
- Heat the olive oil in a large skillet over medium-high heat. Season the Barramundi portions with salt and pepper, and place them in the skillet. Sear for about 4 minutes on each side or until a golden crust forms. Remove the Barramundi from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the thickened cream and chicken broth, stirring to combine. Bring the mixture to a simmer.
- Stir in the grated Parmesan cheese until it melts into the sauce.
- Add the sun-dried tomatoes and Italian seasoning. Simmer the sauce for 3-4 minutes, allowing it to thicken slightly.
- Mix in the baby spinach and cook until it wilts, which should take about 2 minutes.
- Return the cod fillets to the skillet, nestling them into the sauce. Simmer for another 3-4 minutes, spooning the sauce over the cod, until the fish is heated through and fully cooked.
- Taste the sauce and adjust seasoning if necessary.
- Enjoy with a serving of rice or choice of salad.
