Prep & Bake Dijon-Crusted Barramundi
Includes recyclable aluminum trays
- Wheat
- Soy
- Fish
- Eggs
- Milk
Barramundi fillets are topped with a Dijon mustard and panko crust, then baked until golden and flaky alongside tender roasted green beans. A smoky mustard mayo sauce is drizzled over the fish just before serving, while warm ciabatta spread with garlic herb butter rounds out the meal. Thanks to the included oven-ready trays, cleanup is effortless.
Ingredients
1 unit
Ciabatta
(Contains: Wheat, Soy)
8 ounce
Green Beans
10 ounce
Barramundi
(Contains: Fish)
2 unit
Oven-Ready Tray
1 ounce
Smoky Mustard
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Trim green beans if necessary; toss in one oven-ready tray with a drizzle of oil, salt, and pepper. (For 4, divide green beans between two trays, using a drizzle of oil in each tray.)
In a small bowl, combine panko with a drizzle of oil (large drizzle for 4), salt, and pepper.
Trim green beans if necessary; toss in one oven-ready tray with a drizzle of oil, salt, and pepper (for 4, divide green beans between two trays, using a drizzle of oil in each tray).
In a small bowl, combine panko with a drizzle of oil (large drizzle for 4), salt, and pepper.
Pat barramundi* dry with paper towels; season all over with salt and pepper. Drizzle skin sides with oil; rub to coat.
Place barramundi, skin sides down, in remaining oven-ready tray. (For 4 servings, divide between two remaining trays.) Evenly spread tops with Dijon mustard; mound with panko mixture, pressing firmly to adhere. Reserve bowl.
Place trays side by side on top rack (be sure your oven has preheated!); bake until green beans are tender and barramundi is cooked through, 10-15 minutes. (For 4 servings, bake barramundi on top rack and green beans on middle rack, swapping rack positions halfway through.)
Meanwhile, wash and dry bowl used for panko. Combine smoky mustard and mayonnaise in same bowl; stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
Meanwhile, when barramundi has 5 minutes remaining, halve and toast ciabatta. Spread with half the garlic herb butter.
Halve each ciabatta half on a diagonal. (For 4 servings, halve each of the four ciabatta halves on a diagonal.)
Once green beans are done, carefully toss with remaining garlic herb butter.
Divide barramundi, green beans, and garlic bread between plates. Drizzle smoky mustard sauce over barramundi and serve.
