Brown Butter Barramundi & Bean Purée
Take your cooking skills to the next level!
- Fish
- Milk
- Crustaceans
- Mollusc
- May contain traces of allergens
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.
Ingredients
3 clove
Garlic
½
Brown Onion
1
Lemon
1
Zucchini
1 packet
Green Beans
1 packet
Cannellini Beans
1 packet
Barramundi
(Contains: Fish May be present: Crustaceans, Mollusc)
1 sachet
Savoury Seasoning
½ packet
Vegetable Stock Pot
Not included in your delivery
1
olive oil
20 g
butter (for the mash)
(Contains: Milk)
¼ cup
water
30 g
butter (for the sauce)
(Contains: Milk)
Utensils
Cooking Steps
• 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.
• 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.
• 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, then add vegetable stock powder and the water, and blitz until smooth. Season with pepper.
TIP: If you don't have a food processor, use a stick blender or finely chop ingredients!
• Return frying pan to medium-high heat with a drizzle of olive oil. 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!
• 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!
• Divide white beans puree between plates. • Top with garlic greens and barramundi. Spoon over brown butter sauce. • Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Unusual but delicious combination of Italian-style beans with fish that works surprisingly well.
- Ease of prep: Some found it challenging to cook, but the end result was worth the effort.
- Suggestions: Try mashing the beans with a spoon instead of puréeing for a nice texture with larger pieces.
- Leftovers: The bean purée can be a clever substitute for mashed potato, fooling even picky eaters.
