Barramundi & Dill Butter Sauce
with Lemon Potatoes & Veggies
My my, what do we have here? It's the classic fast-food combo of fish and potato, but upgraded with a sublime dill butter, crushed potato instead of fries and a medley of veggies. You're welcome.
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Ingredients
2 unit
potatoes
2 clove
garlic
1 unit
carrot
2 unit
zucchini
1 bunch
dill
½ unit
lemon
1 cube
chicken stock
1 packet
barramundi
(Contains Fish;)
Not included in your delivery
olive oil
20 g
butter (for the mash)
(Contains Milk;)
1 tbs
water
40 g
butter (for the sauce)
(Contains Milk;)
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of lightly salted water to the boil. Cut the potato (unpeeled) into 2cm chunks. Finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled). Cut the zucchini into batons. Roughly chop the dill. Zest the lemon (see ingredient list) to get a generous pinch, then juice to get 2 tsp for 2 people / 1 tbs for 4 people.
Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 12-15 minutes. Drain. Return the pan to a medium-high heat, add the butter (for the potato) and 1/2 the garlic and cook until fragrant, 1 minute. Add the water, lemon zest and juice and crumble in the chicken stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil, then remove from the heat, add the potato and toss to coat. Lightly crush the potato with a potato masher or fork. Cover to keep warm.
While the potato is cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the carrot and zucchini and cook, tossing often, until tender, 5-6 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Season with salt and pepper and set aside on a plate, covered with foil to keep warm.
Season both sides of the barramundi with a good pinch of salt and pepper. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the barramundi, skin-side down, and cook until cooked through, 3-4 minutes each side. Transfer to a plate.
Return the frying pan to a medium heat and add the butter (for the sauce). Cook until the butter has melted and browned slightly, 1-2 minutes. Remove from the heat and stir through the dill. Season with salt and pepper.
Divide the lemon potatoes, garlic veggies and barramundi between plates. Spoon over the dill butter sauce.