Parm-Crusted Baked Barramundi
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Parm-Crusted Baked Barramundi

Parm-Crusted Baked Barramundi

with Buttered Rice and Lemon Mayo

These beautiful barramundi fillets are topped with Parmesan and a generous heap of herbed panko that bakes to crunchy, buttery perfection! If that wasn't enough, a touch of lemon mayo takes this fish dinner to the next level. Basmati rice and green beans are simple but satisfying sides.

Family Friendly

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

Preparation Time30 minutes
Cooking Time


serving amount

282 g


(Contains Barramundi)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

½ unit


1 tsp

Garlic Powder

¾ cup

Basmati Rice

1 unit

Chicken Broth Concentrate

2 tbsp


(Contains Egg, Mustard)

170 g

Green Beans

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


½ tsp


¼ tsp


½ tsp



Nutrition Values

Calories800 kcal
Fat37 g
Saturated Fat14 g
Carbohydrate79 g
Sugar6 g
Dietary Fiber4 g
Protein40 g
Cholesterol131 mg
Sodium1030 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
Baking Sheet
Paper Towel
Parchment Paper
Small Bowl
Large Non-Stick Pan


Cook rice

Before starting, remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Preheat the oven to 450˚F.Wash and dry all produce. Stir together rice, broth concentrate, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) in a medium pot. Cover and bring to a simmer over high heat. Once simmering, 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 barramundi

Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl).Add panko, lemon zest, half the garlic powder and 1 tbsp softened butter (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then mash with a fork until combined. Pat barramundi dry with paper towels. Season with salt and pepper. Arrange barramundi on a parchment-lined baking sheet, skin-side down. Sprinkle Parmesan over barramundi, then top with panko mixture, pressing down gently to adhere.

Bake barramundi and cook green beans

Bake in the top of the oven until crust is golden-brown and barramundi is cooked through, 10-12 min.**Meanwhile, trim green beans. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans. Cover and cook, stirring occasionally, until golden brown, 4-6 min. Season with salt, pepper and remaining garlic powder. Cook, stirring often, until fragrant, 30 sec.

Make lemon mayo

Meanwhile, add mayo, 2 tsp lemon juice and 1/2 tsp sugar (dbl both for 4 ppl) to another small bowl. Season with salt and pepper, to taste, then stir to combine.

Finish and serve

When barramundi is done, remove and discard skin, if desired. Add 1 tbsp butter (dbl for 4 ppl) to the pot with rice, then fluff with a fork until butter melts. Divide rice and green beans between plates. Top rice with barramundi. Drizzle lemon mayo over top.