| Ingredient | Quantity | Units |
|---|---|---|
| Barramuni | 10 | Ounce |
| Scallion | 2 | Each |
| Lemon | 1 | Each |
| Tunisian Spice Blend | 1/2 | Tablespoon |
| Vegetable Stock Concentrate | 1 | Unit |
| Butter | ||
| Salt | ||
| Pepper |
Cooking Time:
Total Time: 35 Minutes
Prep Time: 5 Minutes
Cook time: 30 Minutes
Servings:
2
Instructions
Step 1: Prep
Wash and dry all produce.
Trim and thinly slice scallions, separating whites from greens.
Zest and quarter lemon.
Step 2: Cook Fish
Pat barramundi dry with paper towels.
Season with salt and pepper.
Season flesh side with Tunisian Spice.
Add a large drizzle of olive oil to pan.
Add barramundi skin sides down; cook until skin is crispy, 4-5 minutes.
Flip and cook until fish is opaque and cooked through, 2-3 minutes more. (TIP: Lower heat if spice starts to burn.)
Turn off heat; transfer to a plate.
Step 3: Make Sauce
Heat same pan over medium-high heat.
Add stock concentrate, a squeeze of lemon juice, and 1/4 cup water.
Cook, stirring, until slightly reduced, 2-3 minutes.
Remove from heat.
Stir in lemon zest to taste and 2 TBS butter until melted.
Taste and season with salt, pepper, and more lemon juice if required.
Step 4: Finish and Serve
Divide barramundi between plates.
Top barramundi with sauce.
Sprinkle with scallion greens.
Serve with any remaining lemon wedges on the side.
Recommended Pairings:
Pistachio Rice
Chili-Roasted Carrots
Recipe inspired by:
Hello Fresh
https://www.hellofresh.com/recipes/lemon-butter-barramundi-5e87801fca2ebd704300ab60