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
¼ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
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.
Reviews from our home cooks
This was truly excellent. The barramundi with its perfectly seasoned and cooked crispy skin was sensational. But the brussels sprouts salad put the whole dish over the top! The ingredients in the salad complemented each other. Could not eat enough of it!
I love this recipe! Barramundi is the best! Loved the easy to make and tasty salad.
Added rice. Dinner needed more substance. Salad was excellent with good flavors. Barramundi tasty.
Loved the portion sizes on this one! Brussels salad was the highlight
Loved the fish! I decided to stir fry the brussels sprouts, and they turned out great!
First time eating this fish and it was so worth it. I will order this again and again
I think it would be better to blanch the brussels sprouts. A touch of molasses might also smooth some of the sharper flavors and unify the wonderful meal.
It was an interesting new kind of fish and I enjoyed the cranberries in the Brussels sprout salad. I guess it didn't quite hit the spot though.
We love the barramundi and brussels sprout salad combo--but the brussels sprout salad flavor seemed a little flat.
The brussels salad would be better if the Brussels were chopped smaller/finer than just shaved. Or if the Brussels were sautéed just a bit in a pan with oil
