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, buttery fish from the sea bass family cooks up beautifully with a crispy, golden skin. Paired with a bright lemon butter sauce, fluffy jasmine rice with crunchy pistachios and sweet carrots with a hint of chili, this dish is a complete meal that feels special but comes together in just 35 minutes.

The key to perfect barramundi is a hot pan and a light touch-cook it skin-side down until crackling, then flip briefly. The sauce comes together in the same pan, picking up all the savory bits. Serve it all on one plate for a stunning dinner that will have everyone asking for the recipe.

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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 the oven to 425°F (220°C) with a rack in the top position. Trim and thinly slice the scallions, separating the white and green parts. Zest the lemon, then cut it into wedges. Peel the carrots and cut them diagonally into 1/2-inch thick pieces.
2. On a baking sheet, toss the carrots with a drizzle of olive oil, a pinch of chili flakes, salt and pepper. Roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
3. Meanwhile, in a small pot, melt 1 tablespoon of butter over medium-high heat. Add the scallion whites and cook until softened, about 1 minute. Add the rice, 3/4 cup water (1 1/2 cups for 4 servings) and a pinch of salt. Bring to a boil, cover, reduce heat to low and cook for 15-18 minutes until the rice is tender. Keep covered off the heat until ready to serve.
4. While the rice cooks, heat a large nonstick pan over medium-high heat. Add the pistachios and toast, stirring, for 2-3 minutes until fragrant. Transfer to a small bowl. Pat the barramundi dry with paper towels and season both sides with salt and pepper. Sprinkle the flesh side with half the Tunisian spice blend (use all for 4 servings). Add a drizzle of olive oil to the same pan over medium-high heat. Place the fish skin-side down and cook until the skin is crispy, 4-5 minutes. Flip and cook until the fish is opaque and cooked through, 2-3 minutes more. If the spice starts to burn, lower the heat. Transfer the fish to a plate and wipe out the pan.
5. Return the pan to medium-high heat. Add the stock concentrate, a squeeze of lemon juice and 1/4 cup water (1/3 cup for 4 servings). Cook, stirring, until slightly reduced, 2-3 minutes. Remove from heat, stir in the lemon zest and 2 tablespoons of butter (3 tablespoons for 4 servings) until melted. Season with salt, pepper and more lemon juice to taste.
6. Fluff the rice with a fork and stir in the toasted pistachios and any remaining lemon zest. Divide the rice, roasted carrots and barramundi among plates. Spoon the lemon butter sauce over the fish. Garnish with the sliced scallion greens and serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, barramundi can be substituted with sea bass, red snapper or any firm white fish.

What is Tunisian spice blend?

It’s a North African spice mix typically containing cumin, coriander, caraway and chili. You can substitute with a pinch of cumin, coriander and cayenne.

How do I know when the barramundi is cooked?

The fish is done when it flakes easily with a fork and is opaque throughout. Cooking times may vary depending on thickness.