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Barramundi and Brown Butter Lemon Sauce

Barramundi and Brown Butter Lemon Sauce

with Roasted Potatoes and Sugar Snap Peas

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In tonight's dinner, you'll find flaky barramundi, roasted potatoes and bright sugar snap peas. If this all sounds complicated--it’s not! 30 minutes is all it takes for this dish to land on your table.

Tags:QuickFamily Friendly
Allergens:Fish/PoissonSeafood/Fruit de MerTree Nut/NoixMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

282 g


(ContainsFish/Poisson, Seafood/Fruit de Mer)

360 g

Red Potato

1 unit


113 g

Sugar Snap Peas

50 g

Red Onion

28 g

Pine Nuts

(ContainsTree Nut/Noix)

Not included in your delivery

1 tbsp

Unsalted Butter*


3 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories630 kcal
Fat39 g
Saturated Fat8 g
Carbohydrate43 g
Sugar6 g
Dietary Fiber8 g
Protein34 g
Cholesterol75 mg
Sodium430 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut potatoes into 1/4-inch rounds. Add potatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, until golden-brown, 20-22 min.


While potatoes roast, trim snap peas. Peel, then thinly slice 1/3 cup onion (dbl for 4 ppl). Zest, then juice half the lemon (whole lemon for 4 ppl). Heat a large non-stick pan over medium-high heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown 2-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a medium bowl.


Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then snap peas and onions. Cook, stirring occasionally, until snap peas are tender-crisp, 4-5 min. Season with the salt and pepper. Transfer to the medium bowl with the pine nuts and cover to keep warm.


Pat barramundi dry with paper towels, then season with salt and pepper. 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.** Set aside on a plate skin-side up.


Add 1 tbsp butter (dbl for 4 ppl) to the same pan. Swirl to melt, 1 min. Remove the pan from heat. Add lemon juice. Stir together, scraping up all the browned bits from the bottom of the pan, until combined, 30 sec.


Stir lemon zest into snap pea-onion mixture. Divide potatoes, veggies and barramundi between plates. Drizzle the brown butter-lemon sauce over barramundi.