Crispy Skinned Barramundi
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Crispy Skinned Barramundi

Crispy Skinned Barramundi

with Potatoes, Garlicky Green Beans and Lemony-Dip

The key to a great fish dinner is a quality fillet of fish and a delicious side. We've created a stellar barramundi dish and are sharing our delicious recipe with you! Barramundi and green beans for a weeknight win!

Allergens:
Fish
Seafood/Fruit de Mer
Egg
Sulphites
Mustard
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

282 g

Barramundi

(Contains Fish, Seafood/Fruit de Mer)

460 g

Russet Potato

170 g

Green Beans

14 g

Parsley and Thyme

1 unit

Lemon

2 tbsp

Mayonnaise

(Contains Egg, Sulphites, Mustard)

6 tbsp

Sour Cream

(Contains Milk)

6 g

Garlic

50 g

Shallot

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

sideBannerName

Nutrition Values

Energy (kJ)2678 kJ
Calories640 kcal
Fat31 g
Saturated Fat6 g
Carbohydrate60 g
Sugar7 g
Dietary Fiber9 g
Protein35 g
Cholesterol80 mg
Sodium520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Zester
Large Non-Stick Pan
Paper Towel
Medium Pot
Small Bowl

Instructions

ROAST POTATOES
1

Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into 1/4-inch thick wedges. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 21-23 min.

PREP
2

While potatoes roast, peel, then thinly slice shallot. Roughly chop parsley. Strip 1/2 tbsp thyme leaves (dbl for 4ppl) off stems. Trim the green beans, then cut in half. Zest, then juice half the lemon. Cut remaining lemon into wedges. Peel, then mince or grate garlic.

COOK BARRAMUNDI
3

Pat barramundi dry with paper towels, then sprinkle over the thyme. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then barramundi, skin-side down. Cook, until golden-brown and cooked through, 4-5 min per side.**

COOK GREEN BEANS
4

While barramundi cooks, heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallots and green beans. Cook, stirring occasionally, until green beans are tender-crisp, 3-4 min. Add half the garlic. Cook, stirring often, until fragrant, 1 min. Remove pot from the heat, then add parsley and stir together. Season with salt and pepper. Set aside.

MAKE SAUCE
5

While green beans cook, add mayo, sour cream, lemon juice, remaining garlic and 1 tsp lemon zest in a small bowl. Season with salt and pepper. Stir to combine.

FINISH AND SERVE
6

Divide the potatoes, green beans and barramundi between plates. Serve with lemony sauce on the side, for dipping. Squeeze over a lemon wedge, if desired.

Meal right image

Explore Similar Recipes

Meal left image