Pan-Seared Barramundi with Shallot Butter Sauce
plus Roasted Carrots & Potatoes
- Fish
- Shellfish
- Tree Nuts
- Milk
This simple, scrumptious fish dish is sure to satisfy. Mild, flaky barramundi is seasoned with salt, pepper, and Italian herbs, then pan-seared for deliciously crispy skin. A decadent, savory shallot butter sauce is spooned over the top, and the fillets are finished with sliced almonds for a crunchy, nutty finish. On the side are tender roasted carrots and onion wedges, and Italian-seasoned roasted potatoes.
Ingredients
12 ounce
Potatoes
1 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
1 unit
Onion
12 ounce
Carrot
1 tablespoon
Italian Seasoning
10 ounce
Barramundi
(Contains: Fish)
1 teaspoon
Garlic Powder
1 unit
Shallot
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
3 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 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Halve and peel onion; slice into ½-inch-thick wedges. Halve potatoes lengthwise and slice into ½-inch-thick half-moons.
• Toss carrots and onion wedges on one side of a baking sheet with a drizzle of oil, garlic powder, salt, and pepper (for 4 servings, arrange across entire sheet). • Toss potatoes on empty side of same sheet (for 4, toss potatoes on a separate sheet) with a drizzle of oil, half the Italian Seasoning (you’ll use the rest later), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. (For 4, roast carrots and onion wedges on middle rack and potatoes on top rack.)
• Pat barramundi* dry with paper towels and season all over with remaining Italian Seasoning, salt, and pepper.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy, 2-3 minutes. • Flip and cook until opaque and cooked through, 4-5 minutes more. Turn off heat; transfer to a plate. Let pan cool slightly.
• While pan cools, halve, peel, and mince shallot. • Heat a drizzle of oil in same pan over medium-high heat. Add shallot; cook, stirring, until softened and lightly browned, 1-2 minutes. • Add ¼ cup water, stock concentrate, and 1 TBSP butter (1⁄3 cup water and 2 TBSP butter for 4 servings). Cook, stirring, until butter has melted and sauce has slightly thickened, 1-2 minutes. Remove from heat.
• Divide barramundi, carrots and onion, and potatoes between plates in separate sections. • Top barramundi with shallot butter sauce and almonds. Serve.
Barramundi is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the shallot butter sauce, calling it "amazing" and "perfect for the fish" 🍲.
- Ease of prep: Some found veggie prep time-consuming; consider prepping early for easier cooking.
- Suggestions: For crispier skin, present fish skin-side up and adjust cooking times as needed.
- Portions: Several wanted more carrots; others appreciated the generous amount of vegetables.
- Fish quality: Most enjoyed the barramundi, finding it mild and flaky; a few wanted larger fillets.
Reviews from our home cooks
The fish skin became stuck on my non-stick pan and the fish broke up when I tried to unstuck it. Then I nearly burned the sauce while I was fussing with the fish. Despite all that, the meal was delicious and we have some leftover potatoes and onions. This was the first time I ever cooked with shallots and I loved the sauce even though I almost burned it.
Love love love this fish! I mixed the potatoes, carrots, and onions together in the oven and they were scrumptious together. What a great meal. I always grab the barramundi whenever I see it. Such a great, fresh fish.
Delicious. The barramundi is such excellent fish. I boiled the potatoes because we get so many potatoes cooked in oil. I also sliced the carrots and served them raw. Everything was very good!
When I read barramundi, didn't know what to think. It is a lot like Chilean Sea Bass. It was awesome. We will definitely order this one again!!!
I am always reluctant to order fish as it is usually smelly. However, this Barramundi was fabulous. No fishy odor at all and simply delicious. Hope the rest of the fish options are as good.
I left off the almonds, they were unnecessary, and I changed up some of the directions. No garlic is needed on carrots, and I put the onions with the potatoes to cook. Overall very good, doesn't need to be so fussy. Sauce was very good and the fish is great.
I steamed the carrots instead of roasting them and left out the onion. The potatoes were especially good. My daughter said that there were bones in her fish but mine didn't have any. Over all, this was a very tasty meal.
The shallot butter sauce was amazing! I have to admit that I ate the leftovers with sriracha sauce.
The veggies came out great. The sauce did also, but I would have rather cooked the fish last. Letting it sit on a plate, it kept cooking so was not as tender as it would have been and the skin got somewhat soggy, except for the edges
Great taste and flavors. Plenty of carrots, onion, potatoes (even though 1 potato was rotten). Much better serving size for two as compared to other meals that were barely enough.
