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Rockin' The Kitchen | Lemon Butter Barramundi

Since it’s the Greek Orthodox Holy Week, I made this dish for my girlfriend’s parents - and it’s was a HIT.

As I mentioned before, I've made quite a few dishes with barramundi thanks to HelloFresh. Barramundi is a firmer fish of the sea bass family which has a nice, buttery flavor.


This entree had me whip up a delightfully creamy lemon butter sauce, roasted carrots, fragrant jasmine rice with a nice crunch thanks to some pistachios.


Recipe and nutritional info below!

Allergens | Tree Nuts, Fish, Milk Preparation Time | 35 minutes Cooking difficulty | Level 1

Ingredients | For 2 Servings 2 Scallions chutes 1 Lemon 12 ounces Carrots 1 teaspoon Chili Flakes ½ cup Jasmine Rice 1 ounce Pistachios (Contains Tree Nuts) 10 ounces Barramundi (Contains Fish) 1 tablespoon Tunisian Spice Blend (caraway seed, coriander, smoked paprika, turmeric, chili powder, garlic powder, cayenne pepper, cinnamon) 2 tablespoon Vegetable Stock Concentrate 4 teaspoon Olive Oil 3 tablespoon Butter (Contains Milk) Salt Pepper

Nutrition Values/ per serving Calories 750 kcal Fat 40 g Saturated Fat 15 g Carbohydrate 68 g Sugar 11 g Dietary Fiber 10 g Protein 36 g Cholesterol 120 mg Sodium 370 mg

Utensils

Zester Baking Sheet Peeler Small pot Large Pan Small Bowl Paper Towel

Instructions | PDF 1 Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). 2 Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a large drizzle of olive oil and a pinch of chili flakes, salt, and pepper. Roast, flipping halfway through, until lightly browned and tender, 20-25 minutes. 3 Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites; cook until slightly softened, 1 minute. Add rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. 4 While rice cooks, heat a large, preferably nonstick, pan over medium-high heat. Add pistachios; cook, stirring, until lightly toasted, 2-3 minutes. Transfer to a small bowl. Pat barramundi dry with paper towels; season with salt and pepper. Season flesh sides with half the Tunisian Spice (use all for 4 servings). Add a large drizzle of olive oil to same pan over medium-high heat. Add barramundi skin sides down; cook until skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 2-3 minutes more. (TIP: Lower heat if spice starts to burn.) Turn off heat; transfer to a plate. Wipe out pan. 5 Heat pan used for barramundi over medium-high heat. Add stock concentrate, a squeeze of lemon juice, and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until slightly reduced, 2-3 minutes. Remove from heat; stir in lemon zest to taste and 2 TBSP butter (3 TBSP for 4) until melted. Taste and season with salt, pepper, and more lemon juice if desired. 6 Fluff rice with a fork; stir in pistachios and any remaining lemon zest. Divide rice, carrots, and barramundi between plates. Top barramundi with sauce. Sprinkle with scallion greens. Serve with remaining lemon wedges on the side.

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