Buttery Barramundi with Tomato-Feta Salad

🥘 Ingredients

• barramundi
  20 oz
• butter
  ½ tablespoon
• cooking oil
  2 tsp
• feta cheese
  1 c
• garlic powder
  3 tsp
• green beans
  12 oz
• jasmine rice
  1 c
• lemon
  ½ unit
• olive oil
  4 tsp
• scallions
  4 unit
• seafood stock concentrate
  2 unit
• tomato
  2 unit

🍳 Cookware

• baking sheet
• small pot
• large pan
• medium bowl

1. 

   1

   Preheat oven to 425 degrees. Wash and dry produce. Trim green beans if needed. Thinly slice scallions , separating whites from greens. Dice tomato into ¼-inch pieces. Zest and quarter lemon .

   green beans: 12 oz, scallions: 4 unit, tomato: 2 unit, lemon: ½ unit
2. 

   2

   Toss green beans on a baking sheet with a drizzle of olive oil , half the garlic powder , and season with salt and pepper. Roast until tender and browned, ⏱️ 15 minutes .

   olive oil: 2 tsp, garlic powder: 2 tsp
3. 

   3

   While beans cook, in a small pot , combine jasmine rice , scallion whites, seafood stock concentrate , ¾ cup water (¾%cup) and a pinch of salt. Bring to low a boil, reduce to a simmer, then cover with lid and cook until tender, ⏱️ 18 minutes . Keep covered until serving.

   jasmine rice: 1 c, seafood stock concentrate: 2 unit
4. 

   4

   Once rice has cooked about 8 minutes, pat barramundi dry with paper towels. Season with remaining garlic powder , salt, and black pepper. Heat a drizzle of cooking oil in a large, nonstick large pan over medium-high. Add fish, skin side down; cook until crispy ⏱️ 5 minutes . Flip and cook through, ⏱️ 3 minutes more. In the last minute, add butter and gently baste.

   barramundi: 20 oz, garlic powder: 1 tsp, cooking oil: 2 tsp, butter: ½ tablespoon
5. 

   5

   While fish cooks, in a medium bowl , combine the diced tomato, sliced scallion greens, crumbled feta cheese , 2 tsp olive oil , and a squeeze of lemon juice, plus some zest. Season with salt and pepper.

   feta cheese: 1 c, olive oil: 2 tsp
6. 

   6

   Fluff rice with a fork. Divide rice, barramundi, and green beans between plates. Drizzle any remaining butter from the pan over the fish, wine tomato, feta, over everything; serve with remaining lime wedges.
7. 7

   Cook the as you go: the barramundi is fully cooked when internal temperature reaches 145° F.