Seared Barramundi & Salsa Verde
with Sautéed Chilli Greens & Lemon
- Fish
- Crustaceans
- Mollusc
- May contain traces of allergens
In this one-pan wonder, seared barramundi crisps up to perfection, created a foolproof protein for a fresh weeknight dinner. Team the tender fish with some garlic-chilli veggies and top it all off with a homemade salsa verde to serve. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
2
Zucchini
1 packet
Green Beans
½
Lemon
1 clove
Garlic
1 packet
coriander
½
Long Chilli (Optional)
1 packet
Barramundi
(Contains: Fish May be present: Crustaceans, Mollusc)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Thinly slice zucchini into sticks. Trim green beans. • Slice lemon into wedges. Finely chop garlic and coriander. Thinly slice long chilli (if using). • In a small bowl, combine coriander, olive oil (2 tbs for 2 people / 1/4 cup for 4 people), a pinch of sugar and a generous squeeze of lemon juice. Season with salt and pepper. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook green beans and zucchini, tossing, until tender, 4-6 minutes. • Add garlic and chilli and cook until fragrant, 1 minute. Transfer to a bowl, season and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Wipe out frying pan and return 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!
• Divide seared barramundi and sautéed chilli greens between plates. • Top barramundi with salsa verde. Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The barramundi and salsa verde were widely praised for being fresh and flavourful, though some found the overall dish a little mild without the chilli.
- Ease of prep: Most found this a quick and straightforward cook, with several noting the crispy skin was easy to achieve by patting the fish dry before cooking.
- Suggestions: Some added capers, anchovies, mustard, or extra coriander to the salsa verde for a more robust flavour; others stirred through a dash of balsamic or steamed the greens instead of sautéing to reduce oiliness. Cooking the barramundi in an air fryer or oven (skin-up at 160°C for around 20 minutes on a bed of sliced lemon) worked well as an alternative to the frying pan.
- Leftovers: One customer regularly halved each meal and cooked it across two days, finding it held up well as a light, single-serve dinner.
- Portions: Several felt the fish portion was too small, particularly for four adults, and suggested adding rice, couscous, or baked chips to make the meal more filling.
- Vegetables: Zucchini was noted by many to go soft and soggy during cooking; swapping it for carrot batons, broccolini, or Asian greens kept better texture and added colour to the plate.
