[Good For You Fast] Lemon Pepper Barramundi
with Garlic Greens & Dill-Parsley Mayo
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Garlic
1 packet
Green Beans
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 sachet
Lemon Pepper Seasoning
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1
Baby Broccoli
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat barramundi dry with paper towel and sprinkle both sides with lemon pepper seasoning. Generously season fish all over. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). Transfer to serving plates, season and cover to keep warm.
TIP: Patting the skin dry helps it crisp up in the pan!
• Meanwhile, trim baby broccoli and halve any thicker stalks lengthways. Trim green beans. Finely chop garlic.
• Wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook baby broccoli and green beans until tender, 5-6 minutes. • In the last minute of cook time, add garlic and a drizzle of balsamic vinegar, and cook, until fragrant, 1 minute. Season with salt and pepper.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Divide garlic greens between plates with lemon pepper barramundi. Serve with dill & parsley mayonnaise. Enjoy!
