Crispy Skinned Barramundi
with Potatoes, Garlicky Green Beans and Lemony-Dip
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!
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)
460 g
Russet Potato
170 g
Green Beans
14 g
Parsley and Thyme
1 unit
Lemon
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
6 tbsp
Sour Cream
(Contains Milk)
1 tbsp
Garlic Puree
50 g
Shallot
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.**
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.
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.
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.
