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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Barramundi(ContainsFish/Poisson, Seafood/Fruit de Mer)
Sugar Snap Peas
Pine Nuts(ContainsTree Nut/Noix)
Salt and Pepper*
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.
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.
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.
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.
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.
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.