topBanner
Crispy Skinned Barramundi

Crispy Skinned Barramundi

with Potatoes, Garlicky Green Beans and Lemony-Dip

Read more

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!

Tags:Family FriendlyQuick
Allergens:Fish/PoissonSeafood/Fruit de MerEgg/OeufMustard/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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

282 g

Barramundi

(ContainsFish/Poisson, Seafood/Fruit de Mer)

460 g

Russet Potato

170 g

Green Beans

14 g

Parsley and Thyme

1 unit

Lemon

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tbsp

Garlic Puree

50 g

Shallot

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2845 kJ
Calories680 kcal
Fat35 g
Saturated Fat8 g
Carbohydrate63 g
Sugar8 g
Dietary Fiber9 g
Protein36 g
Cholesterol95 mg
Sodium540 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Zester
Large Non-Stick Pan
Paper Towel
Medium Pot
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 450°F and wash and dry all produce.

Cut potatoes into 1/4-inch thick 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.

2

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

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 1/2 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 shallots and 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 pot from the heat, then add parsley and stir to combine. Season with salt and pepper. Set aside.

5

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

6

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.