---
title: Lemon Butter Barramundi
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lemon-butter-barramundi-5e87801fca2ebd704300ab60
servings: 2
prep_time: 10 minutes
cook_time: 25 minutes
difficulty: Easy
allergens: [Tree Nuts, Fish]
tags: [Calorie Smart, Sodium Smart, Seafood, Quick]
rating: 4.5
rating_count: 17800
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many enjoyed the barramundi, finding it delicious and a great introduction.
  - theme: Ease of prep
    text: The recipe was easy to put together, making it a convenient choice.
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Barramundi/lemon-butter-barramundi.avif"
---
Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Trim and thinly slice @scallions{2%unit}, separating whites from greens. Zest and quarter @lemon{1%unit}.

Trim, peel, and cut @carrots{2%medium} on a diagonal into ½-inch-thick pieces. Toss on a #baking sheet{} with a large drizzle of olive oil and a pinch of @chili flakes{½%tsp}, @salt{1%tsp}, and @black pepper{1%tsp}. Roast on top rack, flipping halfway through, until lightly browned and tender ~{20%minutes}.

While carrots roast, melt @butter{1%tbsp} in a #small pot{} over medium-high heat. Add scallion whites; cook until slightly softened ~{1%minute}. Add @jasmine rice{½%cup}, @water{¾%cup}, and a pinch of salt. Bring to a boil; cover and reduce heat to low. Cook until rice is tender ~{15%minutes}. Keep covered off heat until ready to serve.

Meanwhile, heat a #large nonstick pan{} over medium-high heat. Add @pistachios{1%oz}; cook, stirring, until lightly toasted ~{2%minutes}. Transfer to a #small bowl{}. Pat @barramundi{2%fillets} dry with paper towels; season with salt and pepper. Season flesh sides with half the @tunisian spice blend{1%packet}. Add a large drizzle of olive oil to same pan over medium-high heat. Add barramundi skin sides down; cook until skin is crispy ~{4%minutes}. Flip and cook until fish is opaque and cooked through ~{2%minutes}. Turn off heat; transfer to a plate. Wipe out pan.

Heat same pan over medium-high heat. Add @veggie stock concentrate{1%unit}, a squeeze of lemon juice, and @water{¼%cup}. Cook, stirring, until slightly reduced ~{2%minutes}. Remove from heat; stir in lemon zest to taste and @butter{2%tbsp} until melted. Taste and season with salt, pepper, and more lemon juice if desired.

Fluff rice with a fork; stir in pistachios and any remaining lemon zest. Divide rice, carrots, and barramundi between plates. Top barramundi with sauce. Sprinkle with scallion greens. Serve with any remaining lemon wedges on the side.