MCV - Crispy-Skinned Barramundi
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MCV - Crispy-Skinned Barramundi

with Potatoes, Garlicky Broccoli and Lemony Dip

The key to a great fish dinner is a quality fillet of fish and a delicious side. In this stellar version, crispy, pan-fried barramundi accompanies garlicky, buttery broccoli for a speedy weeknight win!

Family Friendly

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


2 unit(s)

Russet Potato

227 g


14 g

Parsley and Thyme

1 unit(s)


4 tbsp


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

1 tbsp

Garlic Puree

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

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

0.13 tsp


¼ tsp


2 tbsp

Unsalted Butter*

2 tbsp



Nutrition Values

Calories830 kcal
Fat54 g
Saturated Fat14 g
Carbohydrate56 g
Sugar4 g
Dietary Fiber7 g
Protein37 g
Cholesterol130 mg
Sodium1010 mg
Trans Fat1 g
Potassium1900 mg
Calcium150 mg
Iron4.5 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.


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



Strip 1/2 tbsp thyme leaves (dbl for 4 ppl) from stems. Cut potatoes into 1/4-inch wedges. Add potatoes, half the thyme 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. Cut broccoli into bite-sized pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.

Cook barramundi

Pat barramundi dry with paper towels, then sprinkle with thyme. Season with garlic 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 skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 2-3 min.**'


While barramundi cooks, heat a large pot over medium heat. When hot, add 2 tbsp water, 2 tbsp butter (dbl both for 4 ppl), garlic puree and broccoli. Cover and cook, stirring occasionally, until broccoli is tender-crisp, 5-6 min. Remove the pot from heat. Add half the parsley. Season with salt and pepper, then stir to combine.


While broccoli cooks, add mayo, lemon juice, remaining garlic puree, remaining parsley and 1 tsp lemon zest (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.


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