Parmesan-Herb Crusted Barramundi
with Roasted Green Beans & Garlic Bread
In just 30 minutes (and with two recyclable oven trays), you’ll serve golden-crusted salmon with a crispy Parmesan-herb topping for a weeknight crowd-pleaser. Sour cream and a savory roasted onion and garlic spread keep the fish moist while the panko mixture adds irresistible crunch. It’s served with roasted green beans and warm, buttery garlic bread—and no pots to clean!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
6 ounce
Green Beans
1 unit
Ciabatta
(Contains: Wheat, Soy)
2 unit
Oven-Ready Tray
1 ounce
Roasted Onion & Garlic Spread
3 tablespoon
Parmesan Cheese
(Contains: Milk)
10 ounce
Barramundi
(Contains: Fish)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ ounce
Parsley
1 teaspoon
Garlic Powder
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
1.5 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Finely chop parsley; reserve about one-quarter for garnish. Trim green beans if necessary.
- In a small bowl, combine Parmesan, panko, remaining parsley, a drizzle of olive oil, salt, and pepper. TIP: Be sure to thoroughly mix the olive oil and panko.
-
- Toss green beans in one oven-ready tray with a drizzle of olive oil, salt, and pepper. (For 4 servings, divide between two trays, using a drizzle of oil in each tray.) Roast on top rack (be sure your oven has preheated!) until browned and tender, 12-15 minutes. (For 4, roast two trays side by side on top rack.)
- Meanwhile, pat salmon* dry with paper towels; season all over with salt and pepper.
- Spread a thin layer of sour cream and half the roasted onion and garlic spread all over sides and top of fish (no need to coat the skin side).
- Sprinkle Parmesan-panko crust on top and sides of fish, pressing to adhere.
Lightly oil a second oven-ready tray. Pat salmon* dry with paper towels, season all over with salt, pepper. Spread a thin layer of sour cream and half the roasted garlic paste all over the sides and top of the fish (you don't need to do the skin side). Sprinkle parmesan-herb crust all over salmon, turning to coat evenly and pressing to adhere. Place salmon, skin side down, in second oven-ready tray and bake on top rack until crust is golden brown and fish is cooked through, 11-14 minutes.
- Place salmon, skin sides down, in remaining oven-ready tray (for 4 servings, divide between two remaining trays). Roast on top rack until crust is golden brown and fish is cooked through, 11-14 minutes. (For 4, roast two trays side by side on top rack.)
-
Halve and toast ciabatta.
-
Place 1½ TBSP butter (3 TBSP for 4 servings) and garlic powder in a second small microwave-safe bowl; microwave until softened, 30-45 seconds. Stir to combine.
-
Spread garlic butter on ciabatta, then halve on a diagonal.
-
- Toss green beans in tray with remaining roasted onion and garlic spread.
- Divide salmon, green beans, and garlic bread between plates. Garnish salmon with reserved parsley. Serve.
