Crispy Lemon Butter Barramundi with Pistachio Rice and Chili-Roasted Carrots

If you haven’t tried barramundi yet, get ready for a treat. This firm, flaky white fish from the sea bass family has a naturally buttery flavor and skin that crisps up beautifully in the pan. Paired with a bright lemon butter sauce, fluffy jasmine rice with crunchy pistachios and carrots roasted with a touch of chili, this dish is a complete, satisfying meal that feels special any night of the week.

The best part? It comes together in just 35 minutes with simple, wholesome ingredients. The carrots get a spicy-sweet kick from Tunisian spice blend and chili flakes, while the rice is elevated with toasted pistachios. The star of the show is the barramundi-golden and crispy on the outside, tender inside, all coated in a luscious lemon butter sauce. Serve it all together for a dinner that’s as impressive as it is delicious.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Trim and peel carrots, then cut into ½-inch thick sticks. Toss with Tunisian spice blend, chili flakes, a drizzle of oil, salt and pepper. Spread on prepared baking sheet and roast for 20-25 minutes, until tender and lightly charred.
3. Meanwhile, in a small saucepan, combine jasmine rice, ¾ cup water and veggie stock concentrate. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. While rice cooks, coarsely chop pistachios. Thinly slice scallions, separating white and green parts. Zest and juice the lemon.
5. Pat barramundi fillets dry with paper towels. Season both sides with salt and pepper. Heat a non-stick skillet over medium-high heat and add a drizzle of oil. Place fish skin-side down and cook without moving for 4-5 minutes, until skin is crispy and golden. Flip and cook for 2-3 minutes more, until fish is opaque and flakes easily. Transfer to a plate.
6. Reduce heat to medium. Add a pat of butter to the skillet, then stir in lemon zest and juice, scraping up any browned bits. Cook for 30 seconds, then remove from heat.
7. Fluff the rice and stir in pistachios and scallion whites. Season with salt to taste.
8. Serve barramundi over pistachio rice with roasted carrots on the side. Drizzle lemon butter sauce over fish and garnish with scallion greens.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute barramundi with sea bass, cod or halibut. Just adjust cooking time based on thickness.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat fish in a skillet to maintain crispiness.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check your spice blend and stock concentrate labels to be sure.