Buttery Barramundi with Tomato-Feta Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Buttery Barramundi with Tomato-Feta Salad

Buttery Barramundi with Tomato-Feta Salad

plus Scallion Rice & Garlic Roasted Green Beans

What a catch! This Mediterranean-style combination of fresh, bright flavors piled atop a mild, flaky, and tender barramundi fillet makes a light and quick dinner idea. Pan-seared barramundi is butter-basted for a deliciously browned crust and juicy finish. It’s then topped with a bright and briny tomato-feta salad with lemon and scallions and served with garlicky roasted green beans and fluffy scallion rice. Don’t let this one get away!

Tags:
New
Seasonal
Calorie Smart
Mediterranean
Allergens:
Fish
Shellfish
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

6 ounce

Green Beans

2 unit

Scallions

1 unit

Tomato

1 unit

Lemon

1 teaspoon

Garlic Powder

½ cup

Jasmine Rice

1 unit

Seafood Stock Concentrate

(Contains Fish, Shellfish)

10 ounce

Barramundi

(Contains Fish)

½ cup

Feta Cheese

(Contains Milk)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

2 teaspoon

Olive Oil

½ tablespoon

Butter

(Contains Milk)

sideBannerName

Nutrition Values

/ per serving
Calories590 kcal
Fat25 g
Saturated Fat9 g
Carbohydrate57 g
Sugar7 g
Dietary Fiber4 g
Protein37 g
Cholesterol110 mg
Sodium780 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.

Utensils

Zester
Baking Sheet
Small pot
Paper Towel
Large Pan
Medium Bowl

Instructions

Prep
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim green beans if necessary. Trim and thinly slice scallions, separating whites from greens. Dice tomato into ¼-inch pieces. Zest and quarter lemon.

Roast Green Beans
2

• Toss green beans on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest later), salt, and pepper. Roast on top rack until tender and browned, 12-15 minutes.

Cook Rice
3

• While green beans roast, in a small pot (medium pot for 4 servings), combine rice, scallion whites, stock concentrate, ¾ cup water (1½ cups for 4), and a pinch of salt; bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Cook Barramundi
4

• Once rice has cooked about 8 minutes, pat barramundi* dry with paper towels; season all over with remaining garlic powder, salt, and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down, to pan. Cook until skin is crispy, 4-5 minutes. Flip and cook until fish is cooked through, 2-3 minutes more. • In the last minute of cooking, add ½ TBSP butter (1 TBSP for 4 servings) and gently baste barramundi with melted butter. • Remove pan from heat and set aside until ready to serve.

Make Tomato Salad
5

• While barramundi cooks, in a medium bowl, combine tomato, scallion greens, feta, 2 tsp olive oil (4 tsp for 4 servings), juice from one lemon wedge (two wedges for 4), and as much lemon zest as you like. Taste and season with salt and pepper if needed.

Finish & Serve
6

• Fluff rice with a fork. • Divide rice, barramundi, and green beans between plates in separate sections. Spoon any remaining butter from pan over barramundi; top with tomato salad. Serve with remaining lemon wedges on the side.

Barramundi is fully cooked when internal temperature reaches 145°.