Name: Pan-seared barramundi with lemon and dill
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 215 g barramundi fillet, thawed and patted dry; 6 oz red potatoes, quartered; 1 1/2 tsp butter; 1 tbsp lemon juice; 3 1/2 tbsp fresh dill, chopped; 1 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 2 cups water

Ingredients

9 items

215 g barramundi fillet, thawed and patted dry
6 oz red potatoes, quartered
1½ tsp butter
1 tbsp lemon juice
3½ tbsp fresh dill, chopped
1 tsp olive oil
1 tsp salt
½ tsp black pepper
2 cups water

Instructions

Prep 15 min · Cook 20 min

Place the potatoes in a small saucepan and cover with the water and a pinch of the salt. Bring to a boil, then simmer for 15 to 18 minutes until tender when pierced with a fork. Save 2 tablespoons of the cooking water, then drain the potatoes and keep them warm.
While the potatoes boil, season both sides of the 3/4-inch-thick barramundi fillet with half the remaining salt and all of the black pepper.
Heat the olive oil in a nonstick skillet over medium-high heat. Place the fillet in the pan, skin-side down if it has skin, and cook for 4 minutes. Flip carefully and cook for 3 to 4 minutes more. Done when flesh is opaque and flakes easily, 145°F.
Transfer the fish to a plate and remove the skillet from the heat. Add the butter, lemon juice, and the reserved potato water to the hot pan, stirring until the butter melts. Stir in the chopped dill and the rest of the salt.
Place the cooked potatoes beside the fish. Spoon the lemon dill sauce over both the fish and the potatoes.

Nutrition

Ingredients

Instructions

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