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

This pan-seared barramundi recipe brings together crispy-skinned fish, a bright and creamy lemon-dill sauce and a medley of tender potatoes, green beans and peppery radishes all tossed in garlic herb butter. It’s a complete meal that feels special but comes together in just 20 minutes.

Perfect for busy weeknights or a casual dinner party, the dish is finished with golden garlic toast to soak up every last drop of sauce. Fresh dill and lemon keep it light and vibrant, while the garlic herb butter adds rich flavor to the vegetables.

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

10 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. Trim and quarter radishes. Quarter the lemon. Pick 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 skin is crispy, 4-5 minutes. Flip and cook until opaque and cooked through, 2-3 minutes more. Remove from heat.
3. While fish cooks, 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 vegetables are browned and tender, 5-7 minutes. Remove from heat and stir in half the garlic herb butter until melted.
4. Once barramundi is done, with the pan off heat, stir in sour cream, 1 tablespoon water, juice from one lemon wedge and as much chopped dill as desired. If sauce is too thick, add a splash of water.
5. Halve the demi-baguette lengthwise and toast until golden. Spread cut sides with remaining garlic herb butter.
6. Divide vegetables among shallow bowls. Top with barramundi and spoon 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 another type of 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.

What can I use instead of sour cream?

Greek yogurt or crème fraîche are good substitutes for sour cream in the sauce.

Can I make this recipe dairy-free?

To make it dairy-free, use a dairy-free sour cream alternative and vegan butter for the garlic herb butter. The toast can be omitted or replaced with a gluten-free option if needed.