Pan-Seared Barramundi with Creamy Lemon-Dill Sauce and Garlic Herb Vegetables

This pan-seared barramundi with lemon-dill sauce is a restaurant-quality dish you can make at home in just 20 minutes. The fish is cooked until the skin is crispy, then finished with a tangy, creamy sauce made from sour cream, fresh dill and lemon juice. It’s served alongside tender fingerling potatoes, green beans and radishes that have been sautéed in garlic herb butter for extra flavor.

To round out the meal, we’ve included garlic herb toast-perfect for soaking up every last drop of the luscious sauce. This recipe is quick enough for a busy weeknight but impressive enough for company. Plus, it’s packed with protein and fresh vegetables, making it a balanced and satisfying dinner.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

20 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve fingerling potatoes lengthwise (quarter any larger ones) and place in a medium microwave-safe bowl. Season with a pinch of salt, cover with plastic wrap and microwave until tender, 5-6 minutes. Meanwhile, trim green beans if needed, quarter radishes, quarter the lemon and finely chop the dill fronds.
2. Pat barramundi dry with paper towels. Season the flesh sides with half the garlic powder, salt and pepper. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add barramundi skin-side down and cook until the skin is crispy, 4-5 minutes. Flip and cook until opaque and cooked through, 2-3 minutes more. Transfer to a plate and set aside.
3. In the same pan (off heat), stir in sour cream, 1 tablespoon water, juice from one lemon wedge and as much chopped dill as you like. If the sauce seems too thick, add a splash of water. Set aside.
4. Meanwhile, heat a drizzle of oil in a second large pan over medium-high heat. Add green beans, radishes, cooked potatoes, remaining garlic powder, salt and pepper. Cook, stirring occasionally, until veggies are browned and tender, 5-7 minutes. Turn off heat and stir in half the garlic herb butter until melted.
5. Halve the demi-baguette lengthwise and toast until golden. Spread the cut sides with the remaining garlic herb butter.
6. Divide the vegetable mixture among shallow bowls. Top with barramundi and spoon the lemon-dill sauce over the fish. Serve with garlic herb toast and any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different fish instead of barramundi?

Yes, you can substitute barramundi with other firm white fish like sea bass, cod or halibut. Adjust cooking time as needed based on thickness.

How do I store leftovers?

Store leftover barramundi and vegetables separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

Can I make this recipe dairy-free?

Yes, you can use a dairy-free sour cream alternative and a vegan butter substitute. The flavor will vary slightly, but it will still be delicious.