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Lemon Butter Barramundi with Pistachio Rice & Chili-Roasted Carrots Recipe

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This recipe for Lemon Butter Barramundi with Pistachio Rice & Chili-Roasted Carrots, by , is from Down Home Cookin' with the Davis Girls, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carol Jagger


10 oz Barramundi (find it at Giant Eagle, Whole Food or Fresh Thyme Market)
1 TBSP Tunisian spice blend (available on Etsy, Amazon and most super markets)
Olive oil
1 pkg Veggie stock concentrate
1 Lemon
3 TBSP butter
2 scallions (green onions)
1/2 cup Jasmine rice
1 oz pistachios
12 oz carrots
1 tsp chili flakes

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
Trim, peel and cut carrots on a diagonal into 1/2-inch thick pieces. Toss on a baking sheet with a large drizzle of olive oil and a pinch of chili flakes, salt and pepper. Roast on top rack, flipping halfway through, until lightly browned and tender, 20-25 minutes.
While carrots roast, melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites; cook until slightly softened, 1 minute. Add rice, 3/4 cup water and a pinch of salt. Bring to a oil; cover and reduce heat to low. Cook until rice is tender, 15--18 minutes. Keep covered off heat until ready to serve.
Meanwhile, heat a large, preferably nonstick, pan over medium-high heat. Add pistachios; cook, stirring, until lightly toasted, 2--3 minutes. Transfer to a small bowl. Pat barramundi dry with paper towels; season with salt and pepper. Season flesh sides with Tunisian Spice. 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--5 minutes. Flip and cook until fish is opaque and cooked through, 2--3 minutes more. Lower heat if spice starts to burn. Turn off heat; transfer to a plate. Wipe out pan.
Heat same pan over medium-high heat. Add stock concentrate, a squeeze of lemon juice, and 1/4 cup water. Cook stirring, until slightly reduced, 2--3 minutes. Remove from heat; stir in lemon zest to taste and 2 TBSP butter until melted. Taste and season with salt and pepper and more lemon juice if desired.
Fluff rice with a fork/ stir in pistachios and any remaining lemon zest. Place barramundi over rice and top with sauce. Sprinkle with scallion greens. Serve with carrots on the side, as well as remaining lemon wedges

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a HELLO FRESH food delivery meal. It is designed for 2 people but just double it if you want to create for four.

Barramundi is a member of the sea bass family, has firm flesh and has a unique, buttery flavor. It is fully cooked when internal temperature reaches 145 degrees.

Be are that you pat the fillets as dry as you can with paper towels, and make sure your pan is well-oiled and hot before you add fish skin size down.




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