Pan-Seared Barramundi with Shallot Butter Sauce

🥘 Ingredients

• barramundi
  2 fillets
• black pepper
  1 tsp
• butter
  2 tbsp
• carrot
  2 medium
• cooking oil
  3 tbsp
• garlic powder
  ½ tsp
• italian seasoning
  1 tsp
• onion
  1 medium
• potatoes
  2 medium
• salt
  1 tsp
• seafood stock concentrate
  1 unit
• shallot
  1 medium
• sliced almonds
  2 tbsp
• water
  ¼ cup

🍳 Cookware

• baking sheet
• large nonstick pan

1. 

   1

   potatoes seafood stock concentrate onion carrot italian seasoning barramundi garlic powder shallot sliced almonds butter salt cooking oil black pepper water

   potatoes: 2 medium, seafood stock concentrate: 1 unit, onion: 1 medium, carrot: 2 medium, italian seasoning: 1 tsp, barramundi: 2 fillets, garlic powder: ½ tsp, shallot: 1 medium, sliced almonds: 2 tbsp, butter: 2 tbsp, salt: 1 tsp, cooking oil: 3 tbsp, black pepper: 1 tsp, water: ¼ cup
2. 

   2

   Adjust oven rack to the top position and preheat to 425°F. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Halve and peel the onion; slice into ½-inch-thick wedges. Halve the potatoes lengthwise and slice into ½-inch-thick half-moons.
3. 

   3

   Toss carrots and onion wedges on one side of a baking sheet with a drizzle of cooking oil, garlic powder, salt, and black pepper. Toss potatoes on the empty side of the same sheet with a drizzle of oil, half the italian seasoning, salt, and pepper. Roast until browned and tender ⏱️ 22 minutes .
4. 

   4

   Pat barramundi dry with paper towels and season all over with the remaining italian seasoning, salt, and pepper.
5. 

   5

   Heat a drizzle of cooking oil in a large nonstick pan over medium-high heat. Add barramundi, skin-side down, and cook until skin is crispy ⏱️ 3 minutes . Flip and cook until opaque and cooked through ⏱️ 5 minutes more. Turn off heat; transfer to a plate. Let pan cool slightly.
6. 

   6

   While pan cools, halve, peel, and mince shallot. Heat a drizzle of cooking oil in the same pan over medium-high heat. Add shallot; cook, stirring, until softened and lightly browned ⏱️ 2 minutes . Add water, seafood stock concentrate, and butter. Cook, stirring, until butter has melted and sauce has slightly thickened ⏱️ 2 minutes . Remove from heat.
7. 7

   Divide barramundi, carrots and onion, and potatoes between plates in separate sections. Top barramundi with shallot butter sauce and sliced almonds. Serve.