Roasted 2x Barramundi with Garlic-Scallion Oil
plus Creamy Chickpeas & Kale
- Fish
- Milk
Roasted barramundi fillets are served atop a creamy, buttery kale and chickpea sauté made rich with crème fraîche and savory stock. A quick microwave-bloomed garlic-scallion oil drizzled over the top adds a bright, aromatic finish, while a squeeze of fresh lemon cuts through the richness for a clean, balanced plate.
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Chickpeas
20 ounce
Barramundi
(Contains: Fish)
4 tablespoon
Crème Fraîche
(Contains: Milk)
4 ounce
Kale
1 unit
Lemon
2 clove
Garlic
2 unit
Scallions
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. Peel and mince or grate garlic. Drain and rinse chickpeas. Remove and discard any large stems from kale; chop if desired.
Pat barramundi* dry with paper towels and season generously with salt and pepper. Place on a lightly oiled baking sheet. Roast on top rack until barramundi is cooked through, 10-12 minutes.
Meanwhile, in a small microwave-safe bowl, combine scallion greens, lemon zest, half the garlic, and 1 tbsp oil (2 tbsp for 4 servings). Cover with plastic wrap; microwave for 30 seconds. Remove plastic wrap; season with salt and pepper to taste.
Heat a drizzle of oil in a large pan over medium heat. Add scallion whites and remaining garlic; cook, stirring, until fragrant, 30-60 seconds.
Add chickpeas, crème fraîche, stock concentrate, ⅓ cup water, and 2 TBSP butter (⅔ cup water and 4 TBSP butter for 4 servings). Bring to a simmer, stirring occasionally.
Once simmering, stir in kale and cover pan with a lid. Cook until kale is wilted, 1-2 minutes. Stir to combine. Taste and season with salt and pepper.
Divide creamy chickpeas and kale between plates; top with barramundi. Drizzle with garlic-scallion oil and top with a squeeze of lemon juice. Serve with remaining lemon wedges on the side.
