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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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

282 g

Barramundi

(ContainsFish/Poisson, Seafood/Fruit de Mer)

360 g

Red Potato

1 unit

Lemon

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*

(ContainsMilk/Lait)

3 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Zester
Medium Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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