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Double Seared Barramundi & Scandinavian Dill Butter

Double Seared Barramundi & Scandinavian Dill Butter

with Beetroot, Potato & Apple Salad

Kajol KotechaUpdated on July 01, 2026

Get up to $230 off

Get up to $230 off

Calories

:

817 kcal

Protein

:

60.8g protein

Preparation Time

:

20 minutes

Difficulty

:

Easy

Allergens:

Fish
Eggs
Milk
May contain traces of allergens
Crustaceans
Molluscs
Milk

Delicate barramundi fillets are pan-seared until the skin is perfectly crisp, then bathed in a rich, velvety herbed butter sauce. Served alongside a vibrant, earthy beetroot and potato salad sweetened with a crisp crunch of fresh apple, it's a beautifully balanced Scandi-style dish that feels like an absolute restaurant luxury.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1

Beetroot

2

Potato

1

Red Apple

1

Lemon

2

Garlic

1 packet

Dill

560 g

Barramundi

(Contains: Fish May be present: Crustaceans, Molluscs.)

1 packet

Spinach & Rocket Mix

1 packet

Mustard Mayo

(Contains: Eggs May be present: Milk.)

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

Nutritional Values

Calories817 kcal

Energy (kJ)3420 kJ

Fat43.6 g

of which saturates13.4 g

Carbohydrate38.6 g

of which sugars15.9 g

Dietary Fibre10.9 g

Protein60.8 g

Cholesterol0.1 mg

Sodium426 mg

Potassium70.1 mg

Calcium2.2 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

Roast the veggies

1

Preheat oven to 220°C/200°C fan-forced.
Cut beetroot into 1cm chunks.
Cut potato into bite-sized chunks.
Place beetroot and potato on a lined oven tray.
Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 25-30 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

Get prepped

2

Slice apple and lemon into wedges.
Finely chop garlic.
Roughly chop dill.

Cook the barramundi

3

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!

TIP: If your pan is getting crowded, cook in batches for the best results!

Make the dill butter

4

In the last minute, add garlic, half the dill, the butter and a good squeeze of lemon, gently turning to coat.

Toss the salad

5

In a large bowl, combine spinach & rocket mix, apple, remaining dill, roasted veggies and mustard mayo.Toss to combine and season to taste.

Finish & serve

6

Divide Scandinavian barramundi and beetroot, potato and apple salad between plates.
Spoon over any remaining herbed butter sauce.
Serve with any remaining lemon wedges, enjoy!

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