Barramundi in Brown Butter-Lemon Sauce
with Roasted Potatoes and Green Beans
For tonight's feast, you'll whip up pan-fried, flaky barramundi, roasted potatoes and lemony green beans, all covered in a velvety brown butter-lemon sauce. If this sounds complicated –it’s not! 30 minutes is all it takes for this dish to land on your table.
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 Fish, Seafood/Fruit de Mer)
360 g
Red Potato
1 unit
Lemon
170 g
Green Beans
56 g
Red Onion
1 tbsp
Seasoned Salt
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 unit
Vegetable Broth Concentrate
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
3 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with half the seasoned salt and pepper, then toss to coat. Roast in the middle of the oven until golden-brown and tender, 20-22 min.
While potatoes roast, trim green beans. Peel, then cut half the onion into 1/2-inch slices (whole onion for 4 ppl). Zest, then juice half the lemon (whole lemon for 4 ppl). Pat barramundi dry with paper towels, then season with remaining seasoned salt and pepper.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 2-3 min. Add 2 tbsp water (dbl for 4 ppl) and green beans to the pan. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min. Remove the pan from heat, then add lemon zest. Season with salt and pepper, then stir to combine. Transfer veggies to a medium bowl and cover to keep warm.
Heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl) to the same pan, then barramundi, skin-side down. Cook until golden-brown and cooked through, 4-5 min per side.** Transfer barramundi to a plate, skin-side up.
Add 2 tbsp butter (dbl for 4 ppl) to the same pan. Swirl the pan to melt, until butter foams and turns light brown, 2 min. Sprinkle flour over butter. Cook, stirring constantly, until mixture foams, 30 sec. Whisk in 1/2 cup water (dbl for 4 ppl) and broth concentrate. Simmer, stirring constantly, until sauce thickens slightly, 2-3 min. Remove the pan from heat. Add lemon juice, then season with salt and pepper. Whisk until combined, 30 sec.
Divide potatoes, veggies and barramundi between plates. Drizzle brown butter-lemon sauce over barramundi.
