Crispy Lemon Butter Sea Bass with Pistachio Rice and Chili-Roasted Carrots

If you’re looking for a show-stopping seafood dish that’s surprisingly simple to make at home, this lemon butter sea bass is it. The fish gets perfectly crispy skin and is served in a rich, tangy butter sauce that comes together in minutes. Paired with fluffy jasmine rice studded with crunchy pistachios and sweet-spicy roasted carrots, every bite is a delight.

Barramundi, also known as Asian sea bass, has a firm, buttery flesh that stands up well to high heat. The key is to pat the fillets dry and cook them skin-side down until golden and crackling. A finishing sprinkle of scallion greens and a squeeze of lemon brighten the whole plate. This meal is elegant enough for company but easy enough for a weeknight.

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Ingredients

3 unit CarrotsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView 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

0.5 cup Jasmine RiceView 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 450°F (230°C) with a rack in the top position. Wash and dry all produce. Trim and thinly slice scallions, separating white and green parts. Zest the lemon to get 2 teaspoons zest, then quarter the lemon.
2. Peel and cut carrots diagonally into ¼-inch-thick slices. Toss on a baking sheet with a drizzle of olive oil, a pinch of chili flakes, salt and pepper. Roast until lightly browned and tender, 15-20 minutes, flipping halfway.
3. Meanwhile, melt 1 tablespoon butter in a small pot over medium-high heat. Add scallion whites and cook until softened, about 30 seconds. Stir in rice, a pinch of salt and ¾ cup water. Bring to a boil, cover, reduce heat to low and cook until tender, 12-15 minutes. Keep covered off heat.
4. Heat a large dry pan (preferably nonstick) over medium-high heat. Add pistachios and toast, stirring, until fragrant, 2-3 minutes. Transfer to a small bowl. Pat fish dry with paper towels; season with salt and pepper. Add a drizzle of olive oil to the same pan over medium-high heat. Place fish skin-side down and sprinkle with Tunisian spice blend. Cook until firm and cooked through, 3-5 minutes per side. Transfer to a plate.
5. Wipe out the pan. Add stock concentrate, juice from 1 lemon wedge and ¼ cup water. Cook over medium-high heat, stirring, until slightly reduced, about 2 minutes. Turn off heat; stir in half the lemon zest and 2 tablespoons butter until melted. Season with salt, pepper and more lemon juice if desired.
6. Fluff rice with a fork; stir in pistachios and remaining lemon zest. Divide rice, carrots and fish between plates. Spoon sauce over fish. Garnish with scallion greens and serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use another type of fish?

Yes, any firm white fish like cod, halibut or striped bass works well. Adjust cooking time based on thickness.

What can I substitute for pistachios?

Chopped almonds, walnuts or pine nuts are good alternatives. Toast them as directed.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Ensure your stock concentrate is gluten-free if needed.