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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/OeufMustard/MoutardeSulphites/SulfiteMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

282 g

Barramundi

(ContainsFish/Poisson, Seafood/Fruit de Mer)

300 g

Yellow Potato

170 g

Green Beans

14 g

Parsley and Thyme

1 unit

Lemon

2 tbsp

Mayonnaise

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

6 tbsp

Sour Cream

(ContainsMilk/Lait)

6 g

Garlic

50 g

Shallot

7 g

Chives

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories600 kcal
Fat34 g
Saturated Fat8 g
Carbohydrate46 g
Sugar8 g
Dietary Fiber8 g
Protein34 g
Cholesterol95 mg
Sodium540 mg
Instructionsarrow up iconarrow up icon
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1

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 middle of oven, until golden-brown, 21-23 min.

2

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

3

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.**

4

While barramundi cooks, heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then add 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.

5

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

6

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