Seared Barramundi & Lemony Caper Butter
with Roast Zucchini Salad & Pre-Prepped Fries
Calories
:
500 kcalProtein
:
37.5g proteinPreparation Time
:
25 minutesDifficulty
:
EasyPre-Prepped
High Protein
Calorie Smart
Allergens:
- Fish
- Milk
- May contain traces of allergens
- Crustaceans
- Molluscs
Enjoy a perfectly seared barramundi fillet drizzled with a bright, zesty caper butter sauce. This elegant main is paired with crisp potato fries and a fresh rocket salad tossed with Dijon mustard zucchini. It’s a sophisticated balance of rich, savoury flavors and refreshing, peppery greens.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
2
Zucchini
1 packet
Potato Fries
1
Lemon
280 g
Barramundi
(Contains: Fish May be present: Crustaceans, Molluscs.)
1 packet
Capers
1 packet
Dijon Mustard
1 packet
Rocket
1 packet
Dill
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced.
- Slice zucchini into thick rounds.
- Place on a lined oven tray.
- Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. Remove tray from oven and allow to cool slightly.
2
- Meanwhile, place potato fries on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
3
- When the fries have 10 minutes remaining, zest lemon to get a pinch and slice into wedges.
- 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).
- In the last minute, add capers, lemon zest, the butter and a good squeeze of lemon juice, gently turning barramundi to coat. TIP: Patting the skin dry helps it crisp up in the pan!
TIP: White fish is cooked through when the centre turns from translucent to white.
4
- In a large bowl, combine Dijon mustard, a generous squeeze of lemon juice and a drizzle of olive oil. Add cooled zucchini and rocket. Toss to combine and season to taste.
- Divide seared barramundi, roasted zucchini salad and potato fries between plates.
- Spoon any remaining lemony caper butter over barramundi to serve. Enjoy!
