Crispy-Skinned Barramundi
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Crispy-Skinned Barramundi

Crispy-Skinned Barramundi

with Potatoes, Garlicky Green Beans and Lemony Dip

The key to a great fish dinner is a quality fillet of fish and a delicious side. In our stellar barramundi dish, crispy, pan-fried fish accompanies garlicky green beans for a weeknight win!

Tags:
Family Friendly
•Quick
Allergens:
Fish
•Seafood/Fruit de Mer
•Egg
•Mustard

The quantities provided above are averages only.

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

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

282 g

Barramundi

(Contains Fish, Seafood/Fruit de Mer)

460 g

Russet Potato

170 g

Green Beans

14 g

Parsley and Thyme

1 unit

Lemon

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Garlic Puree

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories750 kcal
Fat46 g
Saturated Fat8 g
Carbohydrate57 g
Sugar4 g
Dietary Fiber9 g
Protein36 g
Cholesterol100 mg
Sodium560 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet
•Parchment Paper
•Measuring Spoons
•Zester
•Large Non-Stick Pan
•Paper Towel
•Medium Pot
•Small Bowl

Cooking Steps

Roast potatoes
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/4-inch wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 21-23 min.

Prep
2

While potatoes roast, roughly chop parsley. Strip 1/2 tbsp thyme leaves (dbl for 4 ppl) from stems. Trim, then halve green beans. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.

Cook barramundi
3

Pat barramundi dry with paper towels, then sprinkle with thyme. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then barramundi, skin-side down. Cook until golden-brown and cooked through, 4-5 min per side.**

Cook green beans
4

While barramundi cooks, heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans. Cook, stirring occasionally, until green beans are tender-crisp, 3-4 min. Add half the garlic puree. Cook, stirring often, until fragrant, 1 min. Remove the pot from heat. Add parsley. Season with salt and pepper, then stir to combine.

Make lemony dip
5

While green beans cook, add mayo, lemon juice, remaining garlic puree and 1 tsp lemon zest (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Finish and serve
6

Divide potatoes, green beans and barramundi between plates. Serve lemony dip alongside. Squeeze over a lemon wedge, if desired.