Pan-Seared Barramundi with Shallot Butter Sauce
plus Roasted Carrots & Potatoes
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Carrots
1 unit
Onion
12 ounce
Potatoes
1 teaspoon
Garlic Powder
1 tablespoon
Italian Seasoning
10 ounce
Barramundi
(Contains Fish)
1 unit
Shallot
1 unit
Seafood Stock Concentrate
(Contains Fish, Shellfish)
½ ounce
Sliced Almonds
(Contains Tree Nuts)
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• • 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.
• 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.)
• Pat barramundi* dry with paper towels and season all over with remaining Italian Seasoning, salt, and pepper.
• 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.
• 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.
• 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°.
