Lemon Pepper-Spiced Barramundi
with Garlicky Greens & Lemon
- Fish
- May contain traces of allergens
- Crustaceans
- Molluscs
Bring some serious zest to your busy weeknight with this lightning-fast coastal winner. We’ve pan-seared succulent fish until beautifully golden, serving it alongside vibrant greens tossed in punchy aromatics. It’s a bright, peppery masterpiece that proves a nourishing dinner doesn’t require all night in the kitchen.
Ingredients
1
Baby Broccoli
280 g
Barramundi
(Contains: Fish May be present: Crustaceans, Molluscs)
1
Garlic
1 sachet
Lemon Pepper Seasoning
1
Lemon
1 packet
Green Beans
1 packet
Rocket Leaves
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Utensils
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.
• 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 to taste with salt and pepper and cover to keep warm.
TIP: Patting the skin dry helps it crisp up in the pan!
• Meanwhile, trim baby broccoli, halving any thicker stalks lengthways.
• Trim green beans.
• Slice lemon into wedges.
• 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 to taste.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Divide garlicky greens, lemon pepper-spiced barramundi and rocket leaves
between plates. Squeeze over lemon juice to serve. Enjoy!
