The key to a great fish dinner is a quality fillet of fish and a delicious side. In our stellar barramundi dish, crispy, pan-fried fish accompanies garlicky 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.
Barramundi(ContainsFish/Poisson, Seafood/Fruit de Mer)
Parsley and Thyme
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/4-inch 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, roughly chop parsley. Strip 1/2 tbsp thyme leaves (dbl for 4 ppl) from stems. Trim, then halve green beans. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any 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 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 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 the pot from heat. Add parsley. Season with salt and pepper, then stir to combine.
While green beans cook, add mayo, lemon juice, remaining garlic puree and 1 tsp lemon zest (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Divide potatoes, green beans and barramundi between plates. Serve lemony dip alongside. Squeeze over a lemon wedge, if desired.