Delicious, braised barramundi fillets, rigatoni with mushrooms, capers and Herbs de Provence seasoning.
Ingredients
Directions
Pat barramundi fillets dry with a paper towel, salt and pepper both sides. Set aside. Start cooking the pasta according to the instructions on the packaging.
Add a tablespoon of olive oil to a large hot skillet. Add mushrooms and onions. Saute until softened.
Add in chopped capers, garlic, Herbs de Provence and ground turmeric. Stir until combined. Herbs de Provence is a French blend of dried: thyme, rosemary, basil, parsley, oregano, marjoram and lavender leaves. It is quite the delicious bouquet.
Bring sauce to a boil, then reduce to a simmer. Simmer for 7-8 minutes.
Add in the barramundi fillets and nestle them down into the sauce. Cover and cook on medium for 10-12 minutes or until fish is cooked all the way through with an internal temperature of 145 degrees.
Remove the barramundi fillets from the sauce and toss pasta until well coated.
Plate your dish with pasta, tomato mushroom sauce, barramundi fillets on top and plenty of freshly grated parmesan. Enjoy!
Conclusion
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