20-minute crispy barramundi with chilli and tomato butter pasta

Name: 20-minute crispy barramundi with chilli and tomato butter pasta
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 400g fettuccine; 2 tbsp extra virgin olive oil; 4 garlic cloves, thinly sliced; 4 x 150g barramundi fillets, skin on; 120g unsalted butter, softened; ¼ cup tomato paste; 1 tbsp vincotto (see note); ¼ tsp chilli flakes; 1 tsp finely grated lemon rind; 2 tbsp lemon juice; chervil leaves, to serve

Elevate your midweek rotation with this masterclass in texture and heat. It’s fast, fiery and guaranteed to become your new favourite way to do “fast food” at home.

Jessica Brook

February 5, 2026

Barramundi with tomato butter pasta is a restaurant-quality dish you can make in 20 minutes.James Moffatt

easyTime:< 30 minsServes:4

This dish is all about texture – think crisp-skinned barramundi paired with pasta swirled in a silky, emulsified tomato butter. It’s a bold, restaurant-quality dish that balances the richness of the fish with a bright, citrusy kick.

Ingredients

400g fettuccine
2 tbsp extra virgin olive oil
4 garlic cloves, thinly sliced
4 x 150g barramundi fillets, skin on
120g unsalted butter, softened
¼ cup tomato paste
1 tbsp vincotto (see note)
¼ tsp chilli flakes
1 tsp finely grated lemon rind
2 tbsp lemon juice
chervil leaves, to serve

Method

Step 1
Cook the pasta in salted water for 6-8 minutes, or until al dente. Drain, reserving 125ml (½ cup) of the pasta cooking water. Set the pasta aside.
Step 2
Meanwhile, heat the oil in a large non-stick frying pan over high heat. Saute the garlic for 30 seconds until golden and crisp, then scoop it from the pan with a slotted spoon and set aside.
Step 3
Season the barramundi and add to the pan, skin-side down. Cook for 3 minutes until the skin is crisp and the flesh is golden. Flip and cook for another 2-3 minutes, then remove and set aside.
Step 4
To make the sauce, stir the butter, tomato paste, vincotto, chilli flakes and lemon rind in the pan for 2 minutes. Once smooth, pour in the pasta water and bring to a simmer before tossing in the pasta and lemon juice. Stir to coat.
Step 5
Divide the glossy pasta between bowls and top each with the crispy fish, toasted garlic, and a sprig of fresh chervil.

Note

Vincotto is a rich, concentrated grape syrup with agrodolce (sweet-sour) notes. If you can’t find it, substitute balsamic glaze (or make your own by reducing balsamic vinegar mixed with a little brown sugar), or use a reduced fruit syrup such as pomegranate molasses.