Creamy Barramundi Pasta

INGREDIENTS:

3 fillets Seatopia barramundi (can also use red snapper, tilapia, halibut, salmon, or other medium textured white fish)

1 lb brown rice pasta- I used Trader Joes

16 ounces cherry tomatoes

1 clove of garlic

3 tbsp dill

1 tsp dijon mustard

1/2 tsp onion salt

1 can of full fat coconut milk

1/2 cup parmesan cheese

1/2 red onion, diced

2 avocados, diced into large cubes

1 tomato, diced into

1/2 tsp grated ginger

Juice from one lime

2 tbsp parsley, chopped

3 tbsp avocado oil

METHOD:

Bring a large pot of heavily salted water to a boil. Once your water starts to boil add the pasta and cook according to the package instructions.

In a medium bowl, combine the onion, tomato, avocado, ginger, parsley, and lime juice. Season with salt and pepper to taste. Set aside.

Heat a large pan over medium-high heat. Add 1 tbsp avocado oil and the tomatoes. Cook until the tomatoes are blistered and start to pop. Feel free to encourage them by gently smashing them down. Add the garlic, dill, and mustard and cook for another 1-2 minutes. Add one can of coconut milk and onion salt and bring to a simmer. Stir in half the parmesan cheese. Stir in the pasta. Season with salt and pepper to taste.

Pat your fish dry and season it generously with salt.

Heat a large nonstick skillet over medium-high heat. Once hot, add 2 tbsp avocado oil to coat the pan. Pat the fish dry once more and then add to the pan, skin-side down. Cover and cook for 4-5 minutes. Flip and cook for another 2 minutes uncovered.

Plate the pasta with the fish overtop and the salad in a small salad bowl. Enjoy!