Pan-Seared Barramundi

Name: Pan-Seared Barramundi with Shallot Butter Sauce plus Roasted Carrots & Potatoes
Yield: 2 servings
Ingredients: 12 oz Potato; 1 unit Seafood Stock Concentrate; 1 Onion; 12 oz Carrot; 1 tbsp Italian Seasoning; 10 oz Barramundi; 1 tsp Garlic Powder; 1 unit Shallot; 1/2 oz Almonds; 1 tbsp Butter, tbsp; tsp Salt, tsp; 3 tsp Cooking Oil, tsp; tsp Black Pepper, tsp

with Shallot Butter Sauce plus Roasted Carrots & Potatoes

By Recipe0 System

This simple, scrumptious fish dish is sure to satisfy. Mild, flaky barramundi is seasoned with salt, pepper, and Italian herbs, then pan-seared for deliciously crispy skin. A decadent, savory shallot butter sauce is spooned over the top, and the fillets are finished with sliced almonds for a crunchy, nutty finish. On the side are tender roasted carrots and onion wedges, and Italian-seasoned roasted potatoes.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 unit Seafood Stock Concentrate
1 Onion
12 oz Carrot
1 tbsp Italian Seasoning
10 oz Barramundi
1 tsp Garlic Powder
1 unit Shallot
1/2 oz Almonds
1 tbsp Butter, tbsp
tsp Salt, tsp
3 tsp Cooking Oil, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Halve and peel onion; slice into ½-inch-thick wedges. Halve potatoes lengthwise and slice into ½-inch-thick half-moons.
2

Toss carrots and onion wedges on one side of a baking sheet with a drizzle of oil, garlic powder, salt, and pepper (for 4 servings, arrange across entire sheet).

Toss potatoes on empty side of same sheet (for 4, toss potatoes on a separate sheet) with a drizzle of oil, half the Italian Seasoning (you’ll use the rest later), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. (For 4, roast carrots and onion wedges on middle rack and potatoes on top rack.)
3

Pat barramundi* dry with paper towels and season all over with remaining Italian Seasoning, salt, and pepper.
4

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy, 2-3 minutes.

Flip and cook until opaque and cooked through, 4-5 minutes more. Turn off heat; transfer to a plate. Let pan cool slightly.
5

While pan cools, halve, peel, and mince shallot.

Heat a drizzle of oil in same pan over medium-high heat. Add shallot; cook, stirring, until softened and lightly browned, 1-2 minutes.

Add ¼ cup water, stock concentrate, and 1 TBSP butter (1⁄3 cup water and 2 TBSP butter for 4 servings). Cook, stirring, until butter has melted and sauce has slightly thickened, 1-2 minutes. Remove from heat.
6

Divide barramundi, carrots and onion, and potatoes between plates in separate sections.

Top barramundi with shallot butter sauce and almonds. Serve.

Barramundi is fully cooked when internal temperature reaches 145°.

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