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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 25 Paul and Blair: Crispy Skin Barramundi with Rocket Pesto And Green Peas, Asparagus and Bacon

Check out Paul and Blair's Barramundi recipe from TV2's My Kitchen Rules

Prep: 30 mins

Cook: 30 mins

Serves: 4



  • 2 and 1/2 tbs olive oil
  • 4 bacon rashers, finely chopped
  • 1 red onion, diced
  • 2 garlic cloves, crushed
  • 500g frozen peas
  • 1 bunch asparagus, thinly sliced on the diagonal
  • 1 tbs finely chopped marinated artichoke
  • 1 tbs finely chopped sundried tomatoes
  • 2 tsp baby capers
  • 1 tsp lemon zest
  • 2 tbs lemon juice
  • Salt and pepper, to season
  • 1/2 cup chopped mint
  • 12 vine-ripened cherry tomatoes
  • 4 x 150g barramundi fillets, skin on
  • Lemon wedges, to serve


Pesto (makes 1 cup)

  • 50g wild rocket leaves
  • 40g (1/2 cup) grated parmesan
  • 40g (1/4 cup) toasted pine nuts
  • 2 cups firmly packed basil leaves
  • 2 garlic cloves, crushed
  • 125ml (1/2 cup) olive oil
  • 2 tbs lemon juice



  1. To make pesto, process all ingredients, except oil, in a food processor until combined. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until combined. Stir in lemon juice.
  2. Preheat oven to 180C. Heat 1 tbs of the oil in a large saucepan over medium-high heat. Add bacon and cook for 5 minutes or until crisp. Remove with a slotted spoon and set aside. Add onion and garlic to same pan and cook for 3 minutes or until soft. Add peas, asparagus, artichokes, tomatoes, capers, lemon zest and juice. Simmer for 4 minutes or until peas and asparagus are tender. Stir in bacon, then season with salt and pepper. Remove from heat and stir in mint.
  3. Cut tomatoes into four bunches and place on an oven tray. Drizzle with 1 tbs of the remaining oil and season with salt and pepper. Roast for 12 minutes or until softened and tomatoes begin to split.
  4. Heat remaining oil in a non-stick frying pan over medium-high heat. Season barramundi all over with salt and pepper, then add to pan, skin-side down, and cook for 4 minutes. Turn and cook for a further 4 minutes or until cooked through. Remove and set aside for 4 minutes to rest.
  5. Spoon a little bacon and pea mixture in the centre of each serving plate. Place barramundi, skin-side up, on top. Arrange tomatoes and a little pesto on each plate and serve with lemon wedges to the side.



  • This bacon and pea combo would also work well as a pasta sauce. Simply stir through cooked pasta and add a little extra olive oil