Lemon Basil Barramundi with Green Beans Amandine and Mashed Potatoes

This elegant yet simple dish features tender barramundi fillets seared to golden perfection, then drizzled with a luscious lemon basil butter sauce. Paired with crunchy almond-topped green beans and velvety mashed potatoes, it’s a complete meal that feels special any night of the week.

The bright flavors of lemon and basil complement the mild, flaky fish beautifully, while the green beans amandine add a delightful nutty crunch. Creamy mashed potatoes with a touch of sour cream round out the plate for a satisfying dinner that comes together in about 30 minutes.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve 1 cup potato cooking liquid, then drain and return potatoes to pot. Cover to keep warm.
2. While potatoes cook, trim green beans if necessary. Peel and mince or grate garlic. Quarter lemon.
3. Toss green beans on a baking sheet with a drizzle of oil, half the garlic, salt and pepper. Roast on top rack for 10 minutes. Once green beans have roasted 10 minutes, remove sheet from oven. Carefully sprinkle almonds over green beans. Return to top rack and roast until green beans are tender and almonds are browned and fragrant, 2-5 minutes more.
4. While green beans roast, pat barramundi dry with paper towels. Season all over with salt and pepper. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down and cook until skin is crispy, 4-5 minutes. Flip and cook until barramundi is opaque and cooked through, 2-3 minutes more. Turn off heat; transfer to a plate. Wipe out pan and let cool 2 minutes.
5. To pot with potatoes, add sour cream and mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired.
6. Melt 2 tablespoons butter in pan used for barramundi over medium-low heat. Add basil paste, remaining garlic and juice from one lemon wedge. Cook, whisking constantly, until fully incorporated and warmed through, 1-2 minutes.
7. Divide mashed potatoes, barramundi and green beans amandine between plates. Drizzle basil sauce over barramundi and serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different fish instead of barramundi?

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

Can I make this recipe dairy-free?

To make it dairy-free, use a dairy-free butter alternative and omit the sour cream or use a plant-based sour cream. The mashed potatoes may need extra liquid.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, but note that the fish may lose some crispiness.