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Barramundi with Linguine Tomato and Basil Sauce

Linguine in Italian means "little tongue" due to its appearance. Pasta has a low Glycemic Index (GI) so it does not cause blood glucose levels to rise quickly. Overcooking your pasta affects the quality of its starches and can raise its GI value. The more you cook a starchy food like pasta, the more digestible its starches become, which means that your body converts its carbohydrates to glucose more rapidly. To avoid raising pasta’s GI value, boil it only until it’s al dente, or slightly firm and chewy.

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    Linguine 125.0 grams

    Linguine

    Cherry Tomatoes 60.0 grams

    Cherry Tomatoes

    Garlic Cloves 2.0 Unit(s)

    Garlic Cloves

    Small Shallot 1.0 Piece(s)

    Small Shallot

    Mixed Salad leaves 25.0 grams

    Mixed Salad leaves

    Basil Leaves 5.0 grams

    Basil Leaves

    Balsamic Dressing by Let's Cook 15.0 ml

    Balsamic Dressing by Let's Cook

    Barramundi Fillet 175.0 grams

    Barramundi Fillet


    • Time : 25.0 mins
    • |
    • Calories: 547.0 kcal
    • |
    • Protein : 48.0 g
    • |
    • Fat : 4.0 g
    • |
    • Carb. : 85.0 g
    : Your Kitchen Essentials
    Utensils: Pan | pot |
    Pantry: Salt | Pepper | Your preferred cooking Oil | extra virgin Olive oil |
    : Prepare the Ingredients
    Fish Fillets: Take them out of the fridge, 15 minutes before you intend to fry them.

    Wash and dry the vegetables prior to chopping (as required):
    - Cherry Tomatoes: cut into halves
    - Basil Leaves: lightly tear the basil with your hands
    - Garlic: peel and chop roughly
    - Shallots: peel and mince
    - Mixed Salad Leaves: just wash and dry.
    : Boil the Pasta
    Start boiling some water in a pot. You will need approximately 1 litre of water and 10g of salt for every 100g of pasta. When the water comes to a boil, add the salt and then add the pasta. It should cook in 8-10 minutes. Keep an eye on it. Once done, drain.
    : Cook
    Pan fry the Fish:
    Season the fish with salt and pepper, just before cooking. Heat some oil in a pan, start frying the fillets. Roughly 3 minutes aside on a medium heat. Once the fillets are cooked and slightly coloured on both sides, keep them aside.

    Pasta:
    In the same pan, add some more oil and sauté the shallots and garlic for a minute. Then add the cherry tomatoes and some water from the pasta 2 tablespoons approximately. Let it cook for 5 minutes on a gentle heat and then crush the cherry tomatoes (with a large spoon) once they are soft enough. Add the basil leaves. Once the pasta is ready, take it out of the water and directly put into this pan. Check and adjust the seasoning.
    : Finish, Plate and Serve
    Salad: dress the mixed salad leaves with the balsamic dressing and extra virgin olive oil, season if required.
    Dress the pasta with the extra virgin olive oil just before serving.
    Plate and Serve:
    Transfer the pasta to a plate, top it with fish fillet and serve with the salad.