Brown Butter Barramundi & White Bean Purée
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Brown Butter Barramundi & White Bean Purée

Brown Butter Barramundi & White Bean Purée

Take your cooking skills to the next level!

Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. Our easy, breezy brown butter sauce is taken to new heights when spiked with some lemon and when paired with a blitzed white bean purée, you have a guaranteed aromatic delight served up for dinner.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Over 30g protein
Calorie Smart
Under 40g carbs
Allergens:
Fish
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

3 clove

garlic

½

brown onion

1

lemon

1

zucchini

1 packet

green beans

1 packet

cannellini beans

1 packet

barramundi

(Contains Fish;)

1 sachet

Savoury Seasoning

pinch

chilli flakes

Not included in your delivery

olive oil

20 g

butter (for the mash)

(Contains Milk;)

¼ tsp

salt

¼ cup

water

30 g

butter (for the sauce)

(Contains Milk;)

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Nutritional Values

Energy (kJ)2659 kJ
Calories636 kcal
Fat33.7 g
of which saturates17.1 g
Carbohydrate33.4 g
of which sugars11.2 g
Dietary Fibre20.4 g
Protein42.4 g
Sodium1216 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Medium Pan

Instructions

1
1

• Finely chop garlic and brown onion (see ingredients). Zest lemon then slice into wedges. • Thinly slice zucchini into sticks. Trim green beans. Drain and rinse cannellini beans.

2
2

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook green beans and zucchini, tossing regularly, until tender, 4-5 minutes. • Add half of the garlic and cook until fragrant, 1 minute. Season. • Transfer to a bowl and cover to keep warm.

3
3

• While the veggies are cooking, in a medium saucepan, heat the butter(for the mash) and a drizzle of olive oil over medium-high heat. • Cook onion and cannellini beans, stirring, until tender, 3-5 minutes. • Add the remaining garlic and cook until fragrant, 1 minute • Transfer bean mixture to a food processor with salt and the water, and blitz until smooth. Season with pepper.

TIP: If you don't have a food processor, use a blend or stick blender instead.

4
4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat barramundi dry with paper towel and season both sides. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).

TIP: Patting the skin dry helps it crisp up in the pan!

5
5

• Reduce heat to medium then add butter (for the sauce) and savoury seasoning to the pan and cook for 2-3 minutes. • Remove the pan from heat, then add lemon zest and a squeeze of lemon juice. Season with salt and pepper and turn barramundi to coat.

TIP: Careful! The lemon juice might spatter!

6
6

• Divide white beans puree between plates. • Top with garlic greens and barramundi. Spoon over brown butter sauce. • Sprinkle with a pinch of chilli flakes to garnish (if using). • Serve with any remaining lemon wedges. Enjoy!