Buttery Barramundi

Name: Buttery Barramundi with Tomato-Feta Salad plus Scallion Rice & Garlic Roasted Green Beans
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 6 oz Green Beans; 1/2 cup Feta Cheese; 1 unit Seafood Stock Concentrate; 1/2 cup Rice; 1/4 Lemon; 10 oz Barramundi; 1 Tomato; 2 unit Scallions; 1 tsp Garlic Powder; 2 tsp Olive Oil, tsp; 2 tsp Cooking Oil, tsp; 1/2 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Tomato-Feta Salad plus Scallion Rice & Garlic Roasted Green Beans

By Recipe0 System

What a catch! This Mediterranean-style combination of fresh, bright flavors piled atop a mild, flaky, and tender barramundi fillet makes a light and quick dinner idea. Pan-seared barramundi is butter-basted for a deliciously browned crust and juicy finish. It’s then topped with a bright and briny tomato-feta salad with lemon and scallions and served with garlicky roasted green beans and fluffy scallion rice. Don’t let this one get away!

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Green Beans
1/2 cup Feta Cheese
1 unit Seafood Stock Concentrate
1/2 cup Rice
1/4 Lemon
10 oz Barramundi
1 Tomato
2 unit Scallions
1 tsp Garlic Powder
2 tsp Olive Oil, tsp
2 tsp Cooking Oil, tsp
1/2 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim green beans if necessary. Trim and thinly slice scallions, separating whites from greens. Dice tomato into ¼-inch pieces. Zest and quarter lemon.
2

Toss green beans on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest later), salt, and pepper. Roast on top rack until tender and browned, 12-15 minutes.
3

While green beans roast, in a small pot (medium pot for 4 servings), combine rice, scallion whites, stock concentrate, ¾ cup water (1½ cups for 4), and a pinch of salt; bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
4

Once rice has cooked about 8 minutes, pat barramundi* dry with paper towels; season all over with remaining garlic powder, salt, and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down, to pan. Cook until skin is crispy, 4-5 minutes. Flip and cook until fish is cooked through, 2-3 minutes more.

In the last minute of cooking, add ½ TBSP butter (1 TBSP for 4 servings) and gently baste barramundi with melted butter.

Remove pan from heat and set aside until ready to serve.
5

While barramundi cooks, in a medium bowl, combine tomato, scallion greens, feta, 2 tsp olive oil (4 tsp for 4 servings), juice from one lemon wedge (two wedges for 4), and as much lemon zest as you like. Taste and season with salt and pepper if needed.
6

Fluff rice with a fork.

Divide rice, barramundi, and green beans between plates in separate sections. Spoon any remaining butter from pan over barramundi; top with tomato salad. Serve with remaining lemon wedges on the side.

Barramundi is fully cooked when internal temperature reaches 145°.

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