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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
282 g
Barramundi
(Contains: Barramundi)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
½ unit
Lemon
1 tsp
Garlic Powder
¾ cup
Basmati Rice
1 unit
Chicken Broth Concentrate
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
170 g
Green Beans
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
½ tbsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
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.
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 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.
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.
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.
