Lemon Butter Barramundi

🥘 Ingredients

• barramundi
  10 oz
• black pepper
• butter
  3 tbsp
• carrot
  12 oz
• chili flakes
  1 tsp
• jasmine rice
  ½ cup
• lemon
  1
• olive oil
• pistachios
  1 oz
• salt
• scallions (separating whites from greens)
  2
• tunisian spice blend
  1 tbsp
• veggie stock concentrate
  1 unit
• water

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice scallions . Zest and quarter lemon . (For 4 servings, zest 1 lemon and quarter both.)

   scallions: 2 (separating whites from greens), lemon: 1
2. 

   2

   Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a large drizzle of olive oil , a pinch of chili flakes , salt , and black pepper (to taste). Roast on top rack — flipping halfway through — until lightly browned and tender, about ⏱️ 20 minutes (20 to 25 minutes).

   carrot: 12 oz, olive oil, chili flakes: 1 tsp, salt, black pepper
3. 

   3

   While carrots roast, melt butter in a small pot over medium-high heat. Add the scallion whites; cook until slightly softened, 1 minute. Add jasmine rice and pour in water — ¾ cup for 2 servings, 1½ cups for 4. Add a pinch of salt, bring to a boil, cover and reduce to low. Cook until rice is tender, ⏱️ 15 minutes (15–18 minutes), then keep off heat.

   butter: 1 tbsp, jasmine rice: ½ cup, water
4. 

   4

   Meanwhile, heat a large nonstick large pan — or regular pan with a little oil — over medium-high heat. Add pistachios in a bowl; cook until lightly toasted, ⏱️ 2 minutes (2–3 minutes), then transfer to a small bowl . Pat barramundi dry with paper towels; season liberally with salt and pepper. Sprinkle half the tunisian spice blend on the flesh sides (use all if serving 4). Add a large olive oil drizzle to the pan over medium heat. Sear barramundi skin-side down until the skin crisps, ⏱️ 4 minutes (4–5 minutes). Flip and cook until the fish turns opaque, then transfer to a plate.

   pistachios: 1 oz, barramundi: 10 oz, tunisian spice blend: 1 tbsp
5. 

   5

   Wipe out the pan, then return medium-high heat. Add ¼ cup water, a squeeze of lemon juice, and veggie stock concentrate . Reduce to a glaze — ⏱️ 2 minutes — then stir in butter and as much lemon zest as you like (about 1 tsp). Taste and season with more salt, pepper, or lemon juice.

   veggie stock concentrate: 1 unit, butter: 2 tbsp
6. 

   6

   Fluff the rice with a fork and stir in any remaining lemon zest. Cook the carrots together with the rice, and plates separately: place half the rice and carrots on each plate, set the fish on top, and spoon the lemon-butter sauce generously over it. Sprinkle with the leftover scallion greens. Serve with remaining lemon wedges and a pinch of salt and pepper.