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

If you haven’t tried barramundi yet, you’re in for a treat. This firm-fleshed fish from the sea bass family has a naturally buttery flavor that pairs beautifully with a tangy lemon butter sauce. The skin crisps up like a potato chip, adding a delightful crunch.

We’re serving it alongside fluffy jasmine rice studded with crunchy pistachios and sweet carrots roasted with a hint of chili. Every element comes together for a balanced, satisfying meal that feels special but is surprisingly simple to make at home.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position. Trim and thinly slice scallions, separating white and green parts. Zest the lemon, then cut it into wedges. Trim, peel and slice carrots on a diagonal into ½-inch-thick pieces.
2. Toss carrots on a baking sheet with a drizzle of olive oil, a pinch of chili flakes, salt and pepper. Roast until lightly browned and tender, 20-25 minutes, flipping halfway through.
3. While carrots roast, melt 1 tablespoon butter in a small pot over medium-high heat. Add scallion whites and cook until slightly softened, about 30 seconds. Stir in rice, ¾ cup water and a pinch of salt. Bring to a boil, cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until serving.
4. Heat a large nonstick pan over medium-high heat. Add pistachios and toast, stirring, until fragrant, 2-3 minutes. Transfer to a small bowl. Pat barramundi dry and season with salt and pepper. Sprinkle the flesh side with half the Tunisian spice blend. Add a drizzle of olive oil to the same pan over medium-high heat. Place barramundi skin-side down and cook until skin is crispy and fish is cooked through, 3-5 minutes per side. Lower heat if spice begins to burn. Transfer fish to a plate and wipe out the pan.
5. Return the pan to medium-high heat. Add stock concentrate, a squeeze of lemon juice and ¼ cup water. Cook, stirring, until slightly reduced, 2-4 minutes. Remove from heat, stir in lemon zest and 2 tablespoons butter until melted. Season with salt, pepper and more lemon juice if desired.
6. Fluff rice with a fork and stir in pistachios and remaining lemon zest. Divide rice, carrots and barramundi among plates. Spoon sauce over the fish, sprinkle with scallion greens and serve with lemon wedges.

Recipe Tips

FAQ

Can I use another fish instead of barramundi?

Yes, you can substitute with sea bass, snapper or any firm white fish. Adjust cooking time as needed.

What can I use instead of Tunisian spice blend?

A mix of cumin, coriander and a pinch of cayenne or paprika works well.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.