Barramundi in Brown Butter-Lemon Sauce
with Roasted Potatoes and Zucchini
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.
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.
Ingredients
282 g
Barramundi
(Contains Fish, Seafood/Fruit de Mer)
360 g
Red Potato
1 unit
Lemon
200 g
Zucchini
56 g
Red Onion
½ tbsp
Seasoned Salt
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 unit
Vegetable Broth Concentrate
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
3 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
