Sun-Dried Tomato Butter Barramundi
over Mediterranean Potato Salad
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
5 teaspoon (tsp)
Olive Oil
Nutrition Values
Cooking Steps
Wash and dry produce.
Dice potatoes into ½-inch pieces.
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.
While potatoes cook, zest and quarter lemon. Trim and thinly slice scallions. Roughly chop olives. Halve, peel, and finely dice shallot.
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).
Stir in sun-dried tomato paste until well combined. Season with salt and pepper.
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.
Add drained potatoes, scallions, olives, and shallot; toss until everything is evenly coated.
Pat barramundi* dry with paper towels; season all over with salt and pepper.
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.
Flip and continue to cook until barramundi is cooked through, 2-3 minutes more.
Turn off heat; transfer to a plate.
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 Dec 2025- Flavor: Many loved the sun-dried tomato butter on the fish, but some found the potato salad too tangy or oniony.
- Ease of prep: Several noted it took longer than expected, with potato boiling time extending prep beyond 20 minutes.
- Suggestions: Consider sautéing the shallots, reducing raw onion, and adding a creamy element to balance the potato salad.
- Portions: Some felt the meal needed more protein or an additional vegetable side for balance.
- Cooking tips: For crispier fish, try air frying; roasting potatoes instead of boiling was a hit for some.
