Barramundi with Lemon-Dill Sauce
with Garlic Herb Toast, Buttery Green Beans, Radishes & Potatoes
- Milk
- Fish
- Soy
- Wheat
Elevate your weeknight dinner game with this restaurant-worthy meal: Pan-seared barramundi is draped in a creamy lemon-dill sauce and set atop tender sautéed potatoes, green beans, and peppery radishes tossed in garlic herb butter. It's all served with golden garlic toast to soak up every bit of sauce.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
6 ounce
Green Beans
1 unit
Lemon
10 ounce
Barramundi
(Contains: Fish)
12 ounce
Fingerling Potatoes
3 unit
Radishes
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 teaspoon
Garlic Powder
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
¼ ounce
Dill
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Halve potatoes lengthwise (quarter any larger potatoes); place in a medium microwave-safe bowl. Season with a pinch of salt and cover with plastic wrap. Microwave until tender, 5-6 minutes (you’ll finish the potatoes in Step 3).
-
While potatoes cook, trim green beans if necessary. Trim and quarter radishes. Quarter lemon. Pick and finely chop fronds from dill.
-
Pat barramundi* dry with paper towels and season flesh sides with half the garlic powder (you’ll use the rest later), salt, and pepper.
-
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy, 4-5 minutes.
-
Flip and cook until barramundi is opaque and cooked through, 2-3 minutes more. Turn off heat.
-
Meanwhile, heat a drizzle of oil in a second large pan over medium-high heat. Add green beans, radishes, cooked potatoes, remaining garlic powder, a pinch of salt, and pepper. Cook, stirring occasionally, until veggies are browned and tender, 5-7 minutes.
-
Turn off heat. Stir in half the garlic herb butter until melted and combined.
- Once baramundi is done, with pan off heat, stir in sour cream, 1 TBSP water, juice from one lemon wedge, and as much dill as you like (2 TBSP water and juice from two lemon wedges for 4 servings). TIP: If sauce seems too thick, stir in a splash of water.
- Halve baguette lengthwise and toast until golden.
- Spread cut sides with remaining garlic herb butter.
-
Divide veggies between shallow bowls; top with barramundi and lemon-dill sauce. Serve with garlic herb toast and any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the mild, delicious barramundi and lemony dill sauce; some found veggies bland and wanted more seasoning.
- Ease of prep: Despite "quick" label, most found it took 30-45 minutes; juggling multiple pans was challenging for some.
- Suggestions: Consider cooking veggies longer for better texture; double the sauce for more coverage 🍲.
- Portions: Some wanted more fish and sauce; others felt there were too many potatoes and not enough radishes.
- Cooking tips: Try air frying potatoes instead of microwaving; cook green beans separately for better doneness.
Reviews from our home cooks
Our first time eating barramundi, it was absolutely amazing. This meal was very good and satisfying. I'm impressed with the quality of the food. We have tried a couple other home meals companies and this one by far has the freshest vegetables and herbs. The cooking instructions are very simple as well. I'm very pleased with Hello Fresh and look forward to the other meals in my order.
Household was mixed on this. I'm a 9+ years HF preparer and can usually prepare a meal in significantly less time than the recipe state. This was not a 15 minute or easy prep meal. It took a full half hour, and requiring a microwave, two pans going at once, and a toaster would not be considered "easy" by a new cook. It needed more sauce, and either potatoes or toast, but not both.
I liked the radishes - a nice change, and something I would never have thought of including. Still trying to figure out how to pan fry fish and chicken without the oil splattering all over my stove top. I have bought a new high-sided carbon steel pan and use less and less oil, but who knows what a "dollop" actually means?
I would make again. However, I would begin cooking the green beans and radish until softened before adding the potatoes. They were still pretty crunchy cooking per directions. But good flavors.
The only suggestion I would have is to include additional sour cream and use more lemon juice as there wasn't enough sauce (even with the addition of water).
The fish was delicious. My first time eating cooked radishes, still on the fence about that, lol. Overall, I'd eat this dinner again.
Great mix of flavors. A bit of work for the steps but worth it. We will order this again when it returns.
Not sure what to improve. Just adding comment: very flavorful - the radishes stood out for crunch and taste
This taught us a great new way of how to cook vegetables! We loved this new idea!!
Omg, this was one of the BEST meals I've ever made. Everything was perfect and delicious!
