Pan-Seared Barramundi with Lemon Basil Butter and Green Beans Amandine

This pan-seared barramundi recipe is a celebration of spring flavors. The fish is seasoned simply, then cooked until the skin is crispy and the flesh is flaky. A quick lemon basil butter sauce adds a burst of brightness, while the sides-creamy mashed potatoes and crunchy green beans amandine-round out the meal perfectly.

Barramundi is a sustainable, mild white fish that cooks quickly, making it ideal for weeknight dinners. The green beans are roasted with garlic and topped with toasted almonds for a delightful crunch and the mashed potatoes are enriched with sour cream for extra creaminess. A final squeeze of fresh lemon juice ties everything together.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView 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 (you’ll finish the potatoes in Step 5).
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 any firm white fish such as cod, halibut or sea bass. Adjust cooking time based on thickness.

What can I use instead of sour cream in the mashed potatoes?

You can substitute Greek yogurt or cream cheese for a similar creamy texture. For a dairy-free option, use unsweetened plant-based yogurt or extra butter and milk.

Can I make this recipe ahead of time?

The mashed potatoes and green beans can be prepared in advance and reheated. The fish is best cooked fresh, but you can cook it up to an hour ahead and reheat gently in a low oven.