Lemon Butter Barramundi
with Pistachio Rice and Chili-Roasted Carrots
You may be thinking, “what exactly is barramundi?” Glad you asked! A member of the sea bass family, this fish is firm-fleshed and has a unique, buttery flavor. You’ll love it, especially with potato-chip-like crispy skin, swimming in a rich and tangy lemon butter sauce. Roasted carrots and fluffy jasmine rice studded with crunchy pistachios are the perfect accompaniments. Once you take a bite, the only question you’ll be asking is “when can I make this again?”
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
3 unit
Carrots
2 unit
Scallions
1 unit
Lemon
1 teaspoon
Chili Flakes
1 ounce
Pistachios
(Contains Tree Nuts)
10 ounce
Barramundi
(Contains Fish)
1 tablespoon
Tunisian Spice Blend
1 unit
Veggie Stock Concentrate
½ cup
Jasmine Rice
Not included in your delivery
4 teaspoon
Olive Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Zest 2 tsp zest from lemon; quarter lemon.
Peel and cut carrots diagonally into about ¼-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, 15-20 minutes.
Meanwhile, melt 1 TBSP butter in a small, lidded pot over medium-high heat. Add scallion whites and cook until slightly softened, about 30 seconds. Stir in rice, a pinch of salt, and ¾ cup water. Bring to a boil, then cover and reduce heat to low. Cook until tender, 12-15 minutes. Keep covered until ready to serve.
Heat a large, dry pan over medium-high heat (use a nonstick pan if you have one). Add pistachios and cook, stirring, until lightly toasted, 2-3 minutes. Transfer to a small bowl. Pat fish dry with paper towels; season with salt and pepper. Heat a large drizzle of olive oil in same pan over medium-high heat. Add fish skin sides down; sprinkle with Tunisian Spice. Cook until firm and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate.
Wipe out pan used to cook fish. Add stock concentrate, juice from 1 lemon wedge, and ¼ cup water. Cook over medium-high heat, stirring, until slightly reduced, about 2 minutes. Turn off heat; stir in half the lemon zest and 2 TBSP butter until melted. Taste and season with salt, pepper, and more lemon juice, if desired.
Fluff rice with a fork; stir in pistachios and remaining lemon zest. Divide rice, carrots, and fish between plates. Top fish with sauce. Sprinkle with scallion greens. Serve with remaining lemon wedges on the side.
