Pan-Seared Barramundi with Shallot Butter Sauce

Name: Pan-Seared Barramundi with Shallot Butter Sauce plus Roasted Carrots & Potatoes
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Carrots; 1 unit Onion; 12 ounce Potatoes; 1 teaspoon Garlic Powder; 1 tablespoon Italian Seasoning; 10 ounce Barramundi; 1 unit Shallot; 1 unit Seafood Stock Concentrate; ½ ounce Sliced Almonds; Salt; Pepper; 4 teaspoon Cooking Oil; 1 tablespoon Butter

plus Roasted Carrots & Potatoes

Sara HeilmanPublished on January 09, 2024

4.2

(550)

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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.

Tags:

Protein Smart

•Calorie Smart

Allergens:

Fish

•Shellfish

•Tree Nuts

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time15 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Carrots

1 unit

Onion

12 ounce

Potatoes

1 teaspoon

Garlic Powder

1 tablespoon

Italian Seasoning

10 ounce

Barramundi

(Contains: Fish)

1 unit

Shallot

1 unit

Seafood Stock Concentrate

(Contains: Fish, Shellfish)

½ ounce

Sliced Almonds

(Contains: Tree Nuts)

Not included in your delivery

Salt

Pepper

4 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories600 kcal

Fat25 g

Saturated Fat7 g

Carbohydrate62 g

Sugar16 g

Dietary Fiber9 g

Protein35 g

Cholesterol90 mg

Sodium600 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Baking Sheet

•Paper Towel

•Large Pan

Instructions

• • 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°.