Sun-Dried Tomato Butter Barramundi
over Mediterranean Potato Salad
- Fish
- Milk
This Mediterranean-inspired plate starts with a bright and tangy potato salad studded with green olives, shallot, and scallions plus plenty of mustard and lemon. You'll set a flaky, pan-seared barramundi fillet atop the salad and dollop it with sun-dried tomato butter to melt over the top. A final squeeze of fresh lemon juice completes this satisfying meal.
Ingredients
12 ounce
Potatoes
1 ounce
Sun-Dried Tomato Paste
1 unit
Lemon
10 ounce
Barramundi
(Contains: Fish)
2 unit
Scallions
2 teaspoon
Dijon Mustard
1 unit
Shallot
1 unit
Green Olives
Not included in your delivery
5 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Dice potatoes into ½-inch pieces.
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Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-18 minutes. Drain.
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While potatoes cook, zest and quarter lemon. Trim and thinly slice scallions. Roughly chop olives. Halve, peel, and finely dice shallot.
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Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until just softened, 5-10 seconds (repeat in 5-second increments if necessary).
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Stir in sun-dried tomato paste until well combined. Season with salt and pepper.
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In a medium bowl, whisk together lemon zest, mustard, 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lemon, salt, and pepper.
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Add drained potatoes, scallions, olives, and shallot; toss until everything is evenly coated.
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Pat barramundi* dry with paper towels; season all over with salt and pepper.
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Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi to pan, skin sides down. Cook until skin is crispy, 3-4 minutes.
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Flip and continue to cook until barramundi is cooked through, 2-3 minutes more.
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Turn off heat; transfer to a plate.
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Divide potato salad between plates and top with barramundi. Dollop sun-dried tomato butter over barramundi. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The sun-dried tomato butter earned rave reviews, while the Mediterranean potato salad divided opinions with some loving its unique profile and others finding it too oniony or lemony.
- Ease of prep: Most found it simple to make, though several noted it takes longer than the stated 20 minutes due to potato boiling time.
- Suggestions: Use less shallot and scallion in the potato salad to avoid overpowering onion flavor. Add mayo or sour cream if the salad seems too dry or tangy.
- Portions: Many felt it needed an additional vegetable side, as the fish-and-potato combination left some wanting more variety and substance.
- Fish cooking: Some struggled with skin sticking to the pan; using plenty of oil and ensuring the pan is hot helps achieve crispy skin.
Reviews from our home cooks
I loved the Barramundi, it was delicious! The potato salad needed something creamy added to it because of the russet potatoes, so I added sour cream (Greek yogurt probably would have been better but I didn't have any), or use Yukon gold potatoes instead of bakers and don't add sour cream or Greek yogurt.
The quality of the ingredients was good, and the recipe instructions were clear. The tomato butter was hard to get combined and didn't work great as a topping - I think a pan sauce maybe would have worked better. Also the combination of raw shallot with raw scallion was a bit much in terms of raw onion flavor.
Delicious, first time having barramundi and won't be the last. Delicious, not "fishy" and sauce delicious recipe. Nice potato salad as well if you like olives, which I do.
Everything about this was delish. Loved the sun dried tomato paste as a topper for the fish and the potato salad was new to me and we really like it. Will order again.
This was absolutely delicious and super easy to make. They always give a small amount of barramundi so we learned to buy extra and add it. I don't love the potato salad but that's ok
This meal was delicious. The fish was fresh and flaky and cooked up in no time. The potato salad is a real winner. I never had one that tasted quite like this. I loved it.
This was delicious. I've never had a fish and potato combination like this and I really enjoyed the Mediterranean inspired flavors.
Wife was skeptical of the potato salad when she tasted the "sauce", but thought it was really good after fully prepared. As for the sun-dried tomato sauce, I love anything with sun dried tomato sauce on it!
The potato salad was iffy, mainly due to the dressing. Not enough protein with the fish, I ate two servings and was still hungry, on the other hand way too many potatoes. However the sun dried tomato topping made the fish taste wonderful. Another dish where I'll take the recipe and will remake with more protein using my own ingredients.
I like all the flavors separately but all together it was too acidic and overwhelming, a yogurt/creamy sauce might be nice to balance out all the pungent flavors. I like the potato salad really good just a little too pungent a bit too much onion the olives were great though maybe more of those and something less pungent for balance
