Sun-Dried Tomato Barramundi

🥘 Ingredients

• barramundi
  8 oz
• butter
  1 tbsp
• dijon mustard
  1 tbsp
• green olives
  2 oz
• juice
• lemon
  1 unit
• olive oil
  1 tbsp
• pepper
  2 tsp
• potatoes
  14 oz
• salt
  3 tsp
• scallions
  4 unit
• shallot
  1 unit
• sun-dried tomato paste
  1 tbsp

🍳 Cookware

• medium pot
• strainer
• zester
• small bowl
• medium bowl
• paper towel
• large pan

1. 

   1

   Wash and dry all produce. Place potatoes in a medium pot with water to cover and a pinch of salt . Bring to a boil, then reduce heat and cook until tender ⏱️ 10 minutes . Drain well in a strainer and let steam dry for 5 minutes. Chop into bite-sized pieces while warm.

   potatoes: 14 oz, salt: 1 tsp
2. 

   2

   While potatoes cook, zest and quarter lemon using a zester . Trim and thinly slice scallions . Roughly chop green olives . Halve, peel, and finely dice shallot .

   lemon: 1 unit, scallions: 4 unit, green olives: 2 oz, shallot: 1 unit
3. 

   3

   Place butter in a small bowl . Microwave until just softened ⏱️ 5 seconds . Repeat in 5-second increments if necessary. Stir in sun-dried tomato paste until smooth.

   butter: 1 tbsp, sun-dried tomato paste: 1 tbsp
4. 

   4

   In a medium bowl , whisk together lemon zest, dijon mustard , olive oil , juice from half the lemon, salt , and pepper . Fold in warm chopped potatoes, scallions, olives, and shallot. Toss to coat and set aside.

   lemon, dijon mustard: 1 tbsp, olive oil: 1 tbsp, juice, salt: 1 tsp, pepper: 1 tsp
5. 

   5

   Pat barramundi dry with a paper towel ; season all over with salt and pepper . Heat a large pan over medium-high heat. Place fish skin-side down and cook without moving until crispy and cooked through ⏱️ 4 minutes per side.

   barramundi: 8 oz, salt: 1 tsp, pepper: 1 tsp
6. 

   6

   Divide potato salad between plates and top with barramundi. Dollop sun-dried tomato butter over fish. Serve with remaining lemon wedges on the side.