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French Recipes
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 flakey 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.

Allergens:Fish/PoissonSeafood/Fruit de MerTree Nut/NoixMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

282 g

Barramundi

(ContainsFish/Poisson, Seafood/Fruit de Mer)

300 g

Red Potato

1 unit

Lemon

113 g

Sugar Snap Peas

50 g

Shallot

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
Calories620 kcal
Fat39 g
Saturated Fat8 g
Carbohydrate38 g
Sugar7 g
Dietary Fiber6 g
Protein34 g
Cholesterol75 mg
Sodium280 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Zester
Medium Bowl
Instructionsarrow up iconarrow up icon
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ROAST POTATOES
ROAST POTATOES
1

Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into 1/4-inch rounds. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of the oven, until golden-brown, 20-22 min.

PREP & TOAST NUTS
PREP & TOAST NUTS
2

While potatoes roast, trim the snap peas. Peel, then thinly slice shallot into 1/8-inch slices. Zest, then juice half the lemon (1 lemon for 4 ppl). Heat a large non-stick pan over medium-high heat. When hot, add the 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.

COOK SNAP PEAS & SHALLOTS
COOK SNAP PEAS & SHALLOTS
3

Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then snap peas and shallots. Cook, stirring occasionally, until 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.

COOK FISH
COOK FISH
4

Pat the barramundi dry with paper towels, then season with salt and pepper. Add 1 tbsp oil (dbl for 4 ppl) to the pan then the barramundi skin side down. Cook, until golden-brown and cooked through, 4-5 min per side.** Set aside on a plate skin-side up.

FINISH SAUCE
FINISH SAUCE
5

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

FINISH AND SERVE
FINISH AND SERVE
6

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