Pan-Seared Barramundi and Zesty Garlic Drizzle
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Pan-Seared Barramundi and Zesty Garlic Drizzle

Pan-Seared Barramundi and Zesty Garlic Drizzle

with Potato Coins and Citrus Salad

Simple barramundi is brought to life with a zesty garlic drizzle! Paired with a citrus salad and crunchy sunflower seeds, this is the perfect plate for a sunny day!

Seafood/Fruit de Mer

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 Fish, Seafood/Fruit de Mer)

2.5 tsp

Montreal Spice Blend

56 g

Spring Mix

2 tbsp


(Contains Egg, Sulphites, Mustard)

1 unit


460 g

Russet Potato

1 tbsp


1 unit

Garlic, cloves

1 unit


28 g

Sunflower Seeds

Not included in your delivery

¼ tsp


3 tbsp


0.13 tsp


½ tsp



Nutrition Values

/ per serving
Calories760 kcal
Fat44 g
Saturated Fat6 g
Carbohydrate60 g
Sugar10 g
Dietary Fiber8 g
Protein37 g
Cholesterol85 mg
Sodium690 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.


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


Roast potatoes

Before starting, preheat the oven to 450°F.Wash and dry all produce. Garlic Guide for Step 2 : 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Cut potatoes into 1/4-inch rounds.Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and 1 1/2 tsp Montreal Steak Spice, then toss to coat. (NOTE: Reference heat guide.) Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 18-20 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Prep orange

Meanwhile, cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, then cut the peel away from top to bottom to expose the flesh, turning orange as you go. Place orange on its side and cut into 1/4-inch rounds.

Make zesty garlic drizzle

Peel, then mince or grate garlic.Zest lemon, then juice.Add mayo, 1/4 tsp (1/2 tsp) lemon zest, 1 tsp (2 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.

Cook barramundi

Heat a large non-stick pan over medium-high heat. While the pan heats, pat barramundi dry with paper towels. Season with salt and 1 tsp (2 tsp) Montreal Steak Spice. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then barramundi, skin-side down. Cook until skin is crispy, 4-5 min. (TIP: Don't flip the fish too early; fish will release from the pan when the skin is crispy.)Flip and reduce heat to medium. Cook until barramundi is opaque and cooked through, 1-2 min.**

Make salad

Meanwhile, add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp(3 tbsp) oil to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Add spring mix and orange rounds, then toss to combine.

Finish and serve

Divide salad, barramundi and potatoes between plates. Dollop zesty garlic drizzle on barramundi. Sprinkle sunflower seeds over salad.

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