Buttery Barramundi with Tomato-Feta Salad
plus Scallion Rice & Garlic Roasted Green Beans
- Milk
- Fish
- Shellfish
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!
Ingredients
6 ounce
Green Beans
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
½ cup
Jasmine Rice
¼ unit
Lemon
10 ounce
Barramundi
(Contains: Fish)
1 unit
Tomato
2 unit
Scallions
1 teaspoon
Garlic Powder
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
½ tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tomato-feta salad topping, which brightened up the mild barramundi; some found the seafood stock in the rice too fishy.
- Ease of prep: Most found it quick and easy to make, though some struggled to cook the fish evenly due to varying fillet sizes.
- Suggestions: Consider adding extra herbs or seasoning to boost the fish's flavor; try broiling instead of pan-frying for more even cooking.
- Leftovers: The dish didn't reheat well the next day; consider eating it fresh for best results.
- Portions: Several mentioned small fish portions or not enough rice and green beans to feel satisfied.
Reviews from our home cooks
Ingredients quality was top-notch. Having ordered barramundi before, we weren't fond of the pan-frying method, so I instead broiled it. I also decided to cut the green beans into 1-1 1/2 inch pieces, seasoned with a small dash of oil, the garlic powder, salt, and pepper, and sauteed them in 1 Tbs butter until tender. Finally, rather than putting the tomato feta salad atop the fish, I served it as a side.
Butter basting the Barramundi really added to its flavor- the addition of the tomato feta salad made it absolutely delicious! Oven roasting the green beans really enhanced their flavor. All in all a very good dish!
This dish was fabulous!! Light and perfect for a warm day. The tomato-feta salad really brightened up the barramundi. I highly recommend this pairing, and I plan to order it again!
We really enjoyed this meal. The seafood stock for the rice added so much flavor! And, the tomato salad with feta enhanced the fish to our surprise. Also, I will always baste my fish now. However, I didn't think basting the fish with a crispy skin worked well because it didn't help the fish stay crispy...I had to re-sear the skin at the end
Roasted green beans often turn out dry and stringy, so I steam them instead (add the garlic powder while steaming - same flavor) which is also better in summer heat. Barramundi is an excellent fish, but it's a challenge to dispose of the skin tidily.
I personally loved this dish but was still hungry after eating 2 servings. The feta tomato salad was my favorite component. Seafood stock in the rice was a nice touch. Just not filling enough and not kid friendly. Little ones didn't really eat it.
This dish was absolutely delicious! This was my first time trying out barramundi, but it tasted great! The meal didn't have the same fusion of flavors when reheated the next day in the microwave. I may have to reheat the barramundi in the oven and see if it tastes close to the day that the dish is made in the future.
Needed a little something... like... give me a spice, any spice. Was a tad bland. The 2nd time I made it (I bought two meals kits), I actually used the jalapeno chermoula from a previous recipe. BUT... The addition of the butter basting made this the best barramundi application in my years w/HF. I will be doing this always now. Very, very nice changeup.
Couldn't achieve the crispy skin (maybe you should detail whether it needs a higher heat to get?) but the flavors were so good together! Loved the little salad with the barramundi! The addition of the stock to the rice made it really fit in
Impressed again by the barramundi. And I never would've thought that I would enjoy feta cheese on my fish filet but it was absolutely delicious. Thanks for another amazing meal!
