Panko Crusted Barramundi and Creamy Lemon Sauce
with Mushy Peas and Roasted Potatoes
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
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
¼ cup
Panko Breadcrumbs
(Contains Wheat May contain Gluten)
1 unit(s)
Lemon
56 mL
Cream
(Contains Milk)
10 g
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
113 g
Green Peas
6 g
Lemon-Pepper Seasoning
(May contain Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)
2 unit(s)
Vegetable Broth Concentrate
¼ cup
Parboiled Rice
Nutrition Values
Cooking Steps
Add 1 1/4 cups water, 1/ 8tsp salt (dbl both for 4 ppl), green peas and 1 broth concentrate to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then 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.
While rice cooks, zest, then juice lemon. Pat barramundi dry with paper towels, then season with salt and pepper. Add mayo and 1/2 tbsp Lemon-Pepper Seasoning to a small bowl, then stir to combine. Set aside.
Heat a medium non-stick pan over medium-high heat. Add 2 tsp oil (dbl for 4 ppl), then the panko. Toast, stirring often, until golden-brown, 2-3 min. Transfer to a shallow dish.
Coat only barramundi tops with the lemon-mayo. Working with one piece of barramundi at a time, press the mayo-coated side into the panko. Transfer to another parchment-lined baking sheet. Roast in the top of the oven, until barramundi is cooked through, 10-12 min.**
While barramundi cooks, add 1 tbsp butter to the same medium pan over medium. Swirl to melt. Add Cream Sauce Spice Blend, then stir to combine. Cook, stirring constantly, until a paste comes together, 1 min. Add cream and remaining broth concentrate. Cook, stirring constantly, until sauce thickens slightly, 2-3 min. (DQ: TIME CHECK!) Remove from heat. Stir in 1 tbsp lemon juice. Set aside. Season with salt and pepper, to taste.
Fluff rice with fork, then stir in lemon zest. Season with salt and pepper, to taste. Divide rice between plates, top with crusted fish, then spoon over lemon-cream sauce.
