Lemon Butter Barramundi

🥘 Ingredients

• barramundi
  2 fillets
• black pepper
  1 tsp
• butter
  3 tbsp
• carrots
  2 medium
• chili flakes
  ½ tsp
• jasmine rice
  ½ cup
• lemon
  1 unit
• pistachios
  1 oz
• salt
  1 tsp
• scallions
  2 unit
• tunisian spice blend
  1 packet
• veggie stock concentrate
  1 unit
• water
  ¾ cup, ¼ cup

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Zest and quarter lemon .

   scallions: 2 unit, lemon: 1 unit
2. 

   2

   Trim, peel, and cut carrots 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 , salt , and black pepper . Roast on top rack, flipping halfway through, until lightly browned and tender ⏱️ 20 minutes .

   carrots: 2 medium, chili flakes: ½ tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While carrots roast, melt butter in a small pot over medium-high heat. Add scallion whites; cook until slightly softened ⏱️ 1 minute . Add jasmine rice , water , 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.

   butter: 1 tbsp, jasmine rice: ½ cup, water: ¾ cup
4. 

   4

   Meanwhile, heat a large nonstick pan over medium-high heat. Add pistachios ; cook, stirring, until lightly toasted ⏱️ 2 minutes . Transfer to a small bowl . Pat barramundi dry with paper towels; season with salt and pepper. Season flesh sides with half the tunisian spice blend . 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.

   pistachios: 1 oz, barramundi: 2 fillets, tunisian spice blend: 1 packet
5. 

   5

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

   veggie stock concentrate: 1 unit, water: ¼ cup, butter: 2 tbsp
6. 

   6

   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.