MCV - Crispy-Skinned Barramundi
with Potatoes, Garlicky Broccoli and Lemony Dip
The key to a great fish dinner is a quality fillet of fish and a delicious side. In this stellar version, crispy, pan-fried barramundi accompanies garlicky, buttery broccoli for a speedy weeknight win!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
2 unit(s)
Russet Potato
227 g
Broccoli
14 g
Parsley and Thyme
1 unit(s)
Lemon
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
0.13 tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Strip 1/2 tbsp thyme leaves (dbl for 4 ppl) from stems. Cut potatoes into 1/4-inch wedges. Add potatoes, half the thyme and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 21-23 min.
While potatoes roast, roughly chop parsley. Cut broccoli into bite-sized pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Pat barramundi dry with paper towels, then sprinkle with thyme. Season with garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then barramundi, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 2-3 min.**'
While barramundi cooks, heat a large pot over medium heat. When hot, add 2 tbsp water, 2 tbsp butter (dbl both for 4 ppl), garlic puree and broccoli. Cover and cook, stirring occasionally, until broccoli is tender-crisp, 5-6 min. Remove the pot from heat. Add half the parsley. Season with salt and pepper, then stir to combine.
While broccoli cooks, add mayo, lemon juice, remaining garlic puree, remaining parsley and 1 tsp lemon zest (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Divide potatoes, broccoli and barramundi between plates. Serve lemony parsley dip alongside. Squeeze over a lemon wedge, if desired.