Lemon-Pepper Barramundi and Zesty Rice
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Lemon-Pepper Barramundi and Zesty Rice

Lemon-Pepper Barramundi and Zesty Rice

with Garlic Snap Peas and Horseradish Aioli

The aroma of garlic, butter and lemon will make you want to devour this fish recipe before it hits the table. A peppery horseradish aioli adds a nice zip, while a side of tender-crisp snap peas and zesty rice rounds out this delightful dish!


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

Preparation Time25 minutes
Cooking Time


serving amount

282 g


(Contains Barramundi)

1 tsp

Garlic Salt

¾ cup

Basmati Rice

113 g

Sugar Snap Peas

1 tbsp

Lemon-Pepper Seasoning

½ unit


2 tbsp


(Contains Egg, Mustard)

1 unit

Vegetable Broth Concentrate

1 tbsp

Ginger-Garlic Puree

(Contains Egg, Mustard)

Not included in your delivery

2.5 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories720 kcal
Fat33 g
Saturated Fat13 g
Carbohydrate71 g
Sugar6 g
Dietary Fiber4 g
Protein36 g
Cholesterol130 mg
Sodium1470 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.


Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Baking Sheet
Large Non-Stick Pan
Paper Towel
Aluminum Foil


Cook rice

Before starting, preheat the broiler to high. Wash and dry all produce. Add rice, broth concentrate, half the Lemon-Pepper Seasoning, 1/4 tsp (1/2 tsp) salt and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep and make aioli

Meanwhile, zest, then cut half the lemon (whole lemon for 4 ppl) into wedges.Trim sugar snap peas.Cut the top off the horseradish sauce packet, then drain and discard any liquid.Add mayo, horseradish and 1/8 tsp (1/4 tsp) sugar to a small bowl. Squeeze a lemon wedge over top. Season with garlic salt and pepper, to taste, then stir to combine.Add 1 tbsp (2 tbsp) butter to a large non-stick pan. Heat over medium-high to melt.

Broil  barramundi

While butter melts, pat barramundi dry with paper towels. Arrange barramundi, skin-side down, on a foil-lined baking sheet.Drizzle melted butter over barramundi, then season with half the remaining garlic salt and remaining Lemon-Pepper Seasoning.Broil in the top of the oven until golden and cooked through, 5-6 min.**

Sauté sugar snap peas

Heat the same pan from step 2 over medium-high.Add 1/2 tbsp (1 tbsp) butter, then sugar snap peas. Cook, stirring occasionally, until sugar snap peas are tender-crisp, 3-4 min.Add remaining garlic salt, then season with pepper. Cook, stirring often, until fragrant, 30 sec.Remove the pan from heat.

Finish and serve

Carefully remove and discard skin from barramundi, if desired.Divide rice and sugar snap peas between plates. Top with barramundi.Dollop aioli over barramundi.Squeeze a lemon wedge over plate, if desired.