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[SIDE VEG DOUBLE GREEN BEANS] Pan Roasted Barramundi with Spring Vegetables in Dill Butter Sauce and Garlic Toast

[SIDE VEG DOUBLE GREEN BEANS] Pan Roasted Barramundi with Spring Vegetables in Dill Butter Sauce and Garlic Toast

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Recipe Development Team
Recipe Development TeamUpdated on November 13, 2025
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Calories
640 kcal
Protein
36g protein
Total Time
15 minutes
Difficulty
Easy
Allergens:
  • Milk
  • Fish
  • Soy
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

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

/ per serving
Calories640 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate61 g
Sugar7 g
Dietary Fiber8 g
Protein36 g
Cholesterol110 mg
Sodium460 mg
Potassium1500 mg
Calcium90 mg
Iron3.3 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.

Cooking Steps

Prep
1
    • 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 (youll 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

Season & Cook Fish
2
    • Pat barramundi* dry with paper towels and season flesh sides with half the garlic powder (youll 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.

  • Halve potatoes lengthwise (quarter any larger potatoes) and add to a medium microwave-safe bowl. Season with a pinch of salt and cover with plastic wrap. Microwave until tender, 5-6 minutes.

  • While potatoes cook, trim green beans if necessary. Trim and quarter radishes. Finely chop fronds from dill. Quarter lemon.

Cook Veggies
3
    • 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. 

  • 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 flesh is opaque and cooked through, 2-3 minutes more.

  • Remove from heat and stir in sour cream, 1 TBSP water, juice from 1 lemon wedge, and as much dill as you like (use 2 TBSP water and juice from 2 wedges for 4 servings). Set aside until ready to serve.

Make Sauce
4
    • 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.
  • Remove from heat and add half the garlic herb butter; stir until butter melts and veggies are coated.

  • Halve baguette lengthwise and toast until golden. Spread cut sides of baguette with remaining garlic herb butter.

Make Toast
5
    • Halve baguette lengthwise and toast until golden.
    • Spread cut sides with remaining garlic herb butter.
Serve
6
    • 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.