Parmesan-Crusted Barramundi with Roasted Green Beans and Garlic Bread

This oven-baked barramundi recipe delivers a golden, crispy crust with a savory Parmesan-herb topping that keeps the fish moist and flavorful. Paired with tender roasted green beans and warm, buttery garlic bread, it’s a complete meal that comes together in just 30 minutes.

The secret to the perfect crust is a thin layer of sour cream and roasted onion & garlic spread, which helps the panko mixture adhere and adds extra moisture. With no pots to clean and two oven trays doing all the work, this dinner is as effortless as it is delicious.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

1 ounce Roasted Onion & Garlic SpreadView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with the rack in the top position. Finely chop the parsley, reserving about one-quarter for garnish. Trim the green beans if needed.
2. In a small bowl, combine the Parmesan, panko, remaining parsley, a drizzle of olive oil, salt and pepper. Mix thoroughly so the oil coats the panko.
3. Toss the green beans in one oven tray with a drizzle of olive oil, salt and pepper. Roast on the top rack until browned and tender, 12-15 minutes.
4. Meanwhile, pat the barramundi dry with paper towels and season all over with salt and pepper. Spread a thin layer of sour cream and half the roasted onion & garlic spread over the sides and top of the fish (not the skin side). Sprinkle the Parmesan-panko crust on top and sides, pressing to adhere.
5. Place the fish skin-side down in the second oven tray. Roast on the top rack until the crust is golden and the fish is cooked through, 11-14 minutes.
6. Halve and toast the ciabatta. In a small microwave-safe bowl, combine the butter and garlic powder; microwave until softened, 30-45 seconds. Stir to combine. Spread the garlic butter on the ciabatta, then cut each half diagonally.
7. Toss the roasted green beans with the remaining roasted onion & garlic spread. Divide the fish, green beans and garlic bread among plates. Garnish the fish with the reserved parsley and serve.

Recipe Tips

FAQ

Can I use another type of fish instead of barramundi?

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

Can I make this recipe dairy-free?

To make it dairy-free, use dairy-free sour cream and butter alternatives and omit the Parmesan or use a vegan Parmesan substitute. The crust may be less crispy, but still delicious.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F to maintain crispiness or in the microwave for convenience.