Buttery Barramundi with Tomato-Feta Salad

🥘 Ingredients

• barramundi
  12 oz
• black pepper
  ½ tsp
• butter
  ½ tbsp
• cooking oil
  2 tbsp
• feta cheese
  ½ cup
• garlic powder
  1 tsp
• green beans
  10 oz
• jasmine rice
  1 c
• lemon
  1 unit
• olive oil
  2 tsp
• salt
  1 tsp
• scallions
  4 unit
• seafood stock concentrate
  1 packet
• tomato
  8 oz

🍳 Cookware

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

1. 

   1

   green beans feta cheese seafood stock concentrate jasmine rice lemon barramundi tomato scallions garlic powder olive oil cooking oil butter salt black pepper

   green beans: 10 oz, feta cheese: ½ cup, seafood stock concentrate: 1 packet, jasmine rice: 1 c, lemon: 1 unit, barramundi: 12 oz, tomato: 8 oz, scallions: 4 unit, garlic powder: 1 tsp, olive oil: 2 tsp, cooking oil: 2 tbsp, butter: ½ tbsp, salt: 1 tsp, black pepper: ½ tsp
2. 

   2

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim green beans if necessary. Trim and thinly slice scallions, separating whites from greens. Dice tomato into ¼-inch pieces. Zest and quarter lemon.
3. 

   3

   Toss green beans on a baking sheet with a drizzle of cooking oil, half the garlic powder, salt, and pepper. Roast on top rack until tender and browned ⏱️ 15 minutes .
4. 

   4

   While green beans roast, in a small pot , combine jasmine rice, scallion whites, seafood stock concentrate, ¾%cup water, and a pinch of salt. Bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender ⏱️ 18 minutes . Keep covered off heat until ready to serve.
5. 

   5

   Once rice has cooked about ⏱️ 8 minutes , pat barramundi dry with paper towels. Season all over with remaining garlic powder, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add barramundi, skin side down, to pan. Cook until skin is crispy ⏱️ 5 minutes . Flip and cook until fish is cooked through ⏱️ 3 minutes . In the last minute of cooking, add butter and gently baste barramundi with melted butter ⏱️ 1 minute . Remove pan from heat and set aside until ready to serve.
6. 

   6

   While barramundi cooks, in a medium bowl , combine tomato, scallion greens, feta cheese, olive oil, juice from one lemon wedge, and as much lemon zest as you like. Taste and season with salt and pepper if needed.
7. 7

   Fluff rice with a fork. Divide rice, barramundi, and green beans between plates in separate sections. Spoon any remaining butter from pan over barramundi. Top with tomato salad. Serve with remaining lemon wedges on the side.