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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. In our stellar barramundi dish, crispy, pan-fried fish accompanies garlicky green beans for a weeknight win!

Tags:Family FriendlyQuick
Allergens:Fish/PoissonSeafood/Fruit de MerEgg/OeufMustard/Moutarde

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

Preparation Time25 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

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp

Garlic Puree

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories750 kcal
Fat46 g
Saturated Fat8 g
Carbohydrate57 g
Sugar4 g
Dietary Fiber9 g
Protein36 g
Cholesterol100 mg
Sodium560 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
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
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1

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.

2

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.

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 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 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.

5

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.

6

Divide potatoes, green beans and barramundi between plates. Serve lemony dip alongside. Squeeze over a lemon wedge, if desired.