Lemon-Pepper Barramundi and Zesty Rice
with Garlic Snap Peas and Horseradish Aioli
The aroma of garlic, butter and lemon will make you want to devour this fish recipe before it hits the table. A peppery horseradish aioli adds a nice zip, while a side of tender-crisp snap peas and zesty rice rounds out this delightful dish!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
(Contains Barramundi)
1 tsp
Garlic Salt
¾ cup
Basmati Rice
113 g
Sugar Snap Peas
1 tbsp
Lemon-Pepper Seasoning
½ unit
Lemon
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 unit
Vegetable Broth Concentrate
1 tbsp
Ginger-Garlic Puree
(Contains Egg, Mustard)
Not included in your delivery
2.5 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
0.13 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Add rice, broth concentrate, half the Lemon-Pepper Seasoning, 1/4 tsp (1/2 tsp) salt and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, zest, then cut half the lemon (whole lemon for 4 ppl) into wedges.Trim sugar snap peas.Cut the top off the horseradish sauce packet, then drain and discard any liquid.Add mayo, horseradish and 1/8 tsp (1/4 tsp) sugar to a small bowl. Squeeze a lemon wedge over top. Season with garlic salt and pepper, to taste, then stir to combine.Add 1 tbsp (2 tbsp) butter to a large non-stick pan. Heat over medium-high to melt.
While butter melts, pat barramundi dry with paper towels. Arrange barramundi, skin-side down, on a foil-lined baking sheet.Drizzle melted butter over barramundi, then season with half the remaining garlic salt and remaining Lemon-Pepper Seasoning.Broil in the top of the oven until golden and cooked through, 5-6 min.**
Heat the same pan from step 2 over medium-high.Add 1/2 tbsp (1 tbsp) butter, then sugar snap peas. Cook, stirring occasionally, until sugar snap peas are tender-crisp, 3-4 min.Add remaining garlic salt, then season with pepper. Cook, stirring often, until fragrant, 30 sec.Remove the pan from heat.
Carefully remove and discard skin from barramundi, if desired.Divide rice and sugar snap peas between plates. Top with barramundi.Dollop aioli over barramundi.Squeeze a lemon wedge over plate, if desired.
