Panko Crusted Barramundi
with Mushy Peas and Roasted Potatoes
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
282 g
Barramundi
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
¼ tasse(s)
Chapelure panko
(Contient Blé Peut contenir Gluten)
1 pièce(s)
Citron
56 ml
Crème
(Contient Lait)
10 g
Mélange d'épices pour sauce crémeuse
(Contient Blé Peut contenir Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
113 g
Petits pois
6 g
Poivre au citron
(Peut contenir Triticale, Moutarde, Blé, Sésame, Soya, Arachides, Sulfites, Lait, Noix)
2 pièce(s)
Concentré de bouillon de légumes
¼ tasse(s)
Riz étuvé
Informations nutritionnelles
Instructions
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.