One pan barramundi with pesto basmati olives and greens

Jacqueline Alwill

Brown Paper Nutrition

Introducing an epic healthy one pan recipe that delivers on nutrition and flavour, and will take you by surprise with how effortless it is to produce such an incredible result!

Wholegrain basmati rice lays the base for this dish, a quick cooking rice great for slow burning energy, combined with the fast but flaky flesh of barramundi and lots of punchy flavour from pesto, olives, fresh herbs and green veggies. If you’re not a fan of brussel sprouts feel free to sub in green beans, snow peas, or another quick cooking green vegetable.


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Serves 4

Gluten free : Dairy free : Pescatarian

300g basmati rice, rinsed

2 tbsp fresh or good quality pesto

4 fillets barramundi, approx 500-600g total, (skin on or off, doesn’t matter too much)

2 medium (250g) zucchini, sliced into coins (round)

250g frozen brussel sprouts, or use fresh but slice into quarters or halves depending on size

1/2 cup pitted kalamata olives

2 generous handfuls fresh herbs such as flat leaf parsley and basil

Lemon wedges to serve


Add basmati rice and 2 teaspoons of the pesto to a large heavy based saute pan and mix. Pour over 600ml water, cover and place on heat to bring to a boil. Once boiling press the fish fillets down into the rice and spread the zucchini and brussel sprouts around the pan, sprinkle the kalamata olives around the pan, then cover and cooking another 10 minutes. Remove lid and if the liquid has not all been absorbed then cook another 2-3 minutes. Dollop remaining pesto on top of the fish, tear fresh herbs into the pan, season with salt and black pepper and tuck in.