HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrispy Skinned Barramundi
Crispy Skinned Barramundi

Crispy Skinned Barramundi

with Potatoes, Garlicky Green Beans and Lemony-Dip

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The key to a great fish dinner is a quality fillet of fish and a delicious side. We've created a stellar barramundi dish and are sharing our delicious recipe with you! Barramundi and green beans for a weeknight win!

Allergens:Fish/PoissonSeafood/Fruit de MerEgg/OeufSulphites/SulfiteMustard/MoutardeMilk/Lait

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)

460 g

Russet Potato

170 g

Green Beans

14 g

Parsley and Thyme

1 unit


2 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

6 tbsp

Sour Cream


6 g


50 g


Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2678 kJ
Calories640 kcal
Fat31 g
Saturated Fat6 g
Carbohydrate60 g
Sugar7 g
Dietary Fiber9 g
Protein35 g
Cholesterol80 mg
Sodium520 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Medium Pot
Small Bowl
Instructionsarrow up iconarrow up icon

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


While potatoes roast, peel, then thinly slice shallot. Roughly chop parsley. Strip 1/2 tbsp thyme leaves (dbl for 4ppl) off stems. Trim the green beans, then cut in half. Zest, then juice half the lemon. Cut remaining lemon into wedges. Peel, then mince or grate garlic.


Pat barramundi dry with paper towels, then sprinkle over the thyme. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then barramundi, skin-side down. Cook, until golden-brown and cooked through, 4-5 min per side.**


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


While green beans cook, add mayo, sour cream, lemon juice, remaining garlic and 1 tsp lemon zest in a small bowl. Season with salt and pepper. Stir to combine.


Divide the potatoes, green beans and barramundi between plates. Serve with lemony sauce on the side, for dipping. Squeeze over a lemon wedge, if desired.