Lemon-Garlic Barramundi & Brussels Salad
Pickled Shallot, Cranberries & Hazelnuts
- Tree Nuts
- Milk
- Fish
This lemony barramundi is paired with a crisp Brussels sprout salad—perfect for busy weeknights and special occasions alike. The mild, buttery fish gets a hit of fresh lemon and is served alongside a salad of Brussels sprouts, cranberries, and pickled shallot tossed in a homemade Dijon dressing. Hazelnuts add a nutty crunch to an elegant meal.
Ingredients
1 ounce
Hazelnuts
(Contains: Tree Nuts)
1 unit
Lemon
1.5 ounce
Italian Dressing
(Contains: Milk)
8 ounce
Shredded Brussels Sprouts
10 ounce
Barramundi
(Contains: Fish)
1 ounce
Dried Cranberries
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
¼ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and thinly slice shallot. Quarter lemon. • In a small microwave-safe bowl, combine shallot, 1⁄4 tsp sugar (1⁄2 tsp for 4), juice from half the lemon, and a pinch of salt. Cover with plastic wrap and microwave for 1 minute. Stir and set aside.
• Pat barramundi* dry. Season all over with garlic powder, salt, and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Cook barramundi, skin sides down, until skin is crisp, 4-5 minutes, then flip and cook until cooked through, 2-3 minutes more (reduce heat if browning too quickly). Transfer to a plate and squeeze one lemon wedge (two wedges for 4) over fish. TIP: While barramundi cooks, move on to the next step!
• In a large bowl, whisk together dressing, mustard, a drizzle of olive oil, and juice from one lemon wedge (two wedges for 4). • Add Brussels sprouts, cranberries, and half the pickled shallot (draining first); toss to combine. Taste and season with salt and pepper. TIP: If you have extra time or prefer more tender veggies, massage sprouts in bowl with dressing for 30 seconds before adding cranberries and shallot.
• Roughly chop hazelnuts. • Garnish salad with hazelnuts and remaining pickled shallot (draining first); serve alongside barramundi.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the mild, buttery barramundi, though some found it bland and wanted more seasoning 🐟.
- Ease of prep: Customers appreciated the quick and easy preparation, making it great for busy weeknights.
- Suggestions: Consider sautéing or blanching Brussels sprouts briefly; many found raw sprouts too tough to chew comfortably.
- Portions: Some wished for larger fish portions or a more substantial side to make the meal more filling.
- Texture: Finely chopping or shredding the Brussels sprouts could improve the salad's texture and ease of eating.
