---
title: Lemon Butter Barramundi
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lemon-butter-barramundi-5e87801fca2ebd704300ab60
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Tree Nuts
  - Fish
tags:
  - Calorie Smart
  - Sodium Smart
rating: 4.5
rating_count: 17800
source_chef: Michelle Doll Olson
nutrition:
  calories: 540
  protein: 36
  fat: 14
  saturated fat: 3
  carbohydrates: 68
  sugar: 13
  fiber: 9
  cholesterol: 75
  sodium: 380
  potassium: 1290
  calcium: 100
  iron: 2.1
review_highlights:
  - theme: Flavor
    text: Many enjoyed the barramundi, finding it delicious and a great introduction to this type of fish.
  - theme: Ease of prep
    text: Easy to put together, making it a convenient choice for a tasty meal.
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Barramundi/lemon-butter-barramundi.avif"
---

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice @scallions{2}(separating whites from greens). Zest and quarter @lemon{1}. (For 4 servings, zest 1 lemon and quarter both.)

Trim, peel, and cut @carrot{12%oz} 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{1%tsp}, @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).

While carrots roast, melt @butter{1%tbsp} in a #small pot{} over medium-high heat. Add the scallion whites; cook until slightly softened, 1 minute. Add @jasmine rice{½%cup} 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.

Meanwhile, heat a large nonstick #large pan{} — or regular pan with a little oil — over medium-high heat. Add @pistachios{1%oz} in a bowl; cook until lightly toasted, ~{2%minutes} (2–3 minutes), then transfer to a #small bowl{}. Pat @barramundi{10%oz} dry with paper towels; season liberally with salt and pepper. Sprinkle half the @tunisian spice blend{1%tbsp} 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.

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

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.