Crispy Skinned Barramundi
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Crispy Skinned Barramundi

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!

Allergens:
Egg
Mustard
Milk

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

282 g

Barramundi

2 unit(s)

Russet Potato

170 g

Green Beans, trimmed

14 g

Parsley and Thyme

1 unit(s)

Lemon

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

2 unit(s)

Sour Cream

(Contains Milk)

2 unit(s)

Garlic, cloves

1 unit(s)

Shallot

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories570 kcal
Fat30 g
Saturated Fat5 g
Carbohydrate43 g
Sugar2 g
Dietary Fiber3 g
Protein33 g
Cholesterol85 mg
Sodium300 mg
Trans Fat0.1 g
Potassium1450 mg
Calcium30 mg
Iron2 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

Parchment Paper
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Medium Pot
Small Bowl

Instructions

ROAST POTATOES
1

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

PREP
2

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

COOK BARRAMUNDI
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.**

COOK GREEN BEANS
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. 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.

MAKE SAUCE
5

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

FINISH AND SERVE
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.