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

• 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.

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.

• 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.

• 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.

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