Pan-Seared Barramundi with Shallot Butter Sauce

🥘 Ingredients

• Italian seasoning
  2 tbsp
• barramundi
  20 oz
• butter
  2 tbsp
• carrot
  48 oz
• garlic powder
  2 tsp
• onion
  4 unit
• potato
  48 oz
• seafood stock concentrate
  2 unit
• shallot
  2 unit
• sliced almonds
  1 oz

🍳 Cookware

• large pan

1. 

   1

   Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrot into quarter-inch-thick diagonal pieces. Halve and slice onion into ½-inch-thick wedges. Halve potato lengthwise and slice into ½-inch-thick half-moons.

   carrot: 24 oz, onion: 2 unit, potato: 24 oz
2. 

   2

   On one side of a baking sheet, toss carrot and onion with a drizzle of oil, garlic powder , salt, and pepper. (For 2 servings, arrange on half of sheet; for 4, spread full sheet.) On the empty side, toss potato with a drizzle of oil, half the Italian seasoning , salt, and pepper. Roast on top rack until browned and tender, ⏱️ 20 minutes . (For 4, roast carrots and onion on middle rack and potatoes on top.)

   carrot: 24 oz, onion: 2 unit, garlic powder: 2 tsp, potato: 24 oz, Italian seasoning: 2 tbsp
3. 

   3

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

   barramundi: 20 oz
4. 

   4

   Heat a drizzle of oil in a large pan over medium-high heat. Add barramundi skin-side down; cook until skin is crispy, ⏱️ 2 minutes . Flip and cook until opaque and cooked through, ⏱️ 4 minutes . Turn off heat; transfer to a plate. Let pan cool.
5. 

   5

   While pan cools, peel and mince shallot . Heat a drizzle of oil in same pan over medium-high heat. Add shallot and cook, stirring, until softened, ⏱️ 1 minutes . Add ¼ cup water, seafood stock concentrate , and butter (for 4 servings, use ⅓ cup water and 2 tbsp butter); cook, stirring, until butter melts and sauce thickens, ⏱️ 1 minutes .

   shallot: 2 unit, seafood stock concentrate: 2 unit, butter: 2 tbsp
6. 

   6

   Divide barramundi, carrots and onion, and potato wedges between plates. Serve with sauce and sliced almonds sprinkled over fish. Note: Barramundi is fully cooked when internal temperature reaches 145°F.

   sliced almonds: 1 oz