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Tonight’s elegant meal highlights an incredible fish: rich, robust barramundi. (Chefs, you’ll notice that the skin on the fillets is cut, or scored—that helps keep it flat in the pan while cooking, for an even brown!) We’re serving the seared fillets over a sauté of earthy collard greens tossed with toasty, rustic fregola sarda pasta. These satisfying flavors find a bright counterpoint in our quick agrodolce—a sweet and tangy Italian sauce, made here with aromatic shallot and golden raisins.

Ethan Mick

with Collard Greens, Fregola Sarda & Shallot Agrodolce

Seared Barramundi

Skin-On Barramundi Fillets

Fregola Sarda Pasta

Garlic

Collard Greens

Golden Raisins

Red Wine Vinegar

Shallot

Honey

Crushed Red Pepper Flakes

Ingredients

Wash and dry the fresh produce. [Heat a medium pot of salted water to boiling on high.](#) Peel and thinly slice the shallot. [Peel and mince the garlic.](#) [Remove and discard the collard green stems;](#) roughly chop the leaves.

Prepare the ingredients:

Add the **pasta** to the pot of boiling water and cook, uncovered, 8 to 10 minutes, or until tender. Reserving **½** **cup of the pasta cooking water**, drain thoroughly and set aside in a warm place.

Cook the pasta:

Once the pasta has cooked for about 5 minutes, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the **shallot** and  season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the **honey**, **vinegar**, **raisins** and **as much of the red pepper flakes as you’d like**, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Transfer to a bowl and season with salt and pepper to taste; set aside in a warm place. Rinse and wipe out the pan.

Make the agrodolce:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the **garlic** and season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the **collard greens** and **half the reserved pasta cooking water**. Cook, stirring occasionally, 4 to 6 minutes, or until wilted and the water has cooked off. Add the **cooked pasta** and **remaining pasta cooking water**. Cook, stirring vigorously to coat the pasta, 1 to 2 minutes, or until thoroughly combined and heated through. Season with salt and pepper to taste. Divide between 2 dishes and set aside in a warm place. Rinse and wipe out the pan.

Cook the collard greens & finish the pasta:

Pat the **barramundi fillets** dry with paper towels; season the skinless sides with salt and pepper. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down. Cook 5 to 7 minutes on the first side, or until browned and crispy. Flip the fillets and season with salt and pepper. Cook 1 to 2 minutes, or until lightly browned and cooked through. Divide the cooked fillets  between the dishes of **finished pasta**. Top the fillets with the **agrodolce**. Enjoy!