HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBarramundi In Brown Butter Lemon Sauce
Barramundi in Brown Butter-Lemon Sauce

Barramundi in Brown Butter-Lemon Sauce

with Roasted Potatoes and Zucchini

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

Tags:Quick PrepFamily Friendly
Allergens:Fish/PoissonSeafood/Fruit de MerMilk/LaitWheat/Blé

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


200 g


56 g

Red Onion

½ tbsp

Seasoned Salt

1 tbsp

All-Purpose Flour


1 unit

Vegetable Broth Concentrate

Not included in your delivery

2 tbsp

Unsalted Butter*


3 tbsp


0.13 tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories640 kcal
Fat38 g
Saturated Fat12 g
Carbohydrate46 g
Sugar8 g
Dietary Fiber7 g
Protein34 g
Cholesterol105 mg
Sodium1540 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Medium Bowl
Measuring Cups
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 and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with half the seasoned salt (dbl for 4 ppl) and pepper, then toss to coat. Roast in the middle of the oven until golden-brown and tender, 20-22 min.


While potatoes roast, halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons. Peel, then cut half the onion into 1/2-inch slices (whole onion for 4 ppl). Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Pat barramundi dry with paper towels, then season with remaining seasoned salt and pepper.


Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened 2-3 min. Add 2 tbsp water (dbl for 4 ppl) and zucchini to the pan. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min. Remove the pan from heat, then add lemon zest. Season with salt and pepper, then stir to combine. Transfer veggies to a medium bowl, then cover to keep warm.


Heat the same pan over medium. 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.** Transfer barramundi to a plate, skin-side up.


Add 2 tbsp butter (dbl for 4 ppl) to the same pan. Swirl the pan to melt, until butter foams and turns light-brown, 2 min. Sprinkle flour over butter. Cook, stirring constantly, until mixture foams, 30 sec. Whisk in 1/2 cup water (dbl for 4 ppl) and broth concentrate. Simmer, stirring constantly, until sauce thickens slightly, 2-3 min. Remove the pan from heat. Add lemon juice, then season with salt and pepper. Whisk until combined, 30 sec.


Divide potatoes, veggies and barramundi between plates. Drizzle brown butter-lemon sauce over barramundi. Squeeze a lemon over top, if desired.