---
title: Pan-Seared Barramundi with Shallot Butter Sauce
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pan-seared-barramundi-with-shallot-butter-sauce-659d6fb6145e14b9dce08fa7
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens:
  - Fish
  - Shellfish
  - Tree Nuts
  - Milk
tags:
  - Protein Smart
  - Calorie Smart
  - Sodium Smart
  - Seafood
  - Weeknight Dinner
rating: 4.0
rating_count: 547
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many loved the shallot butter sauce, calling it amazing and perfect for the fish
  - theme: Ease of prep
    text: Some found veggie prep time-consuming; consider prepping early for easier cooking
image: "https://images.recipes.furrysalamander.com/pan-seared-barramundi-with-shallot-butter-sauce.avif"
---
@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}

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.

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}.

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

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.

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.

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