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?”
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Tunisian Spice Blend
Veggie Stock Concentrate
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).
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 on top rack, flipping halfway through, until lightly browned and tender, 20-25 minutes.
While carrots roast, 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.
Meanwhile, 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). 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.
Heat same pan 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.
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 any remaining lemon wedges on the side.