Pan-Seared Barramundi with Creamy Lemon-Dill Sauce and Garlic Herb Vegetables

This pan-seared barramundi recipe delivers restaurant-quality flavor in under 30 minutes. The fish gets perfectly crispy skin while staying moist and flaky, then it’s draped in a tangy lemon-dill sauce made with sour cream and fresh dill. Served alongside tender fingerling potatoes, green beans and radishes tossed in garlic herb butter, every bite is bright and satisfying.

Toasted demi-baguette slices spread with garlic herb butter are the perfect vehicle for sopping up every last drop of sauce. It’s an easy, impressive dinner that’s sure to become a weeknight favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

20 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve fingerling potatoes lengthwise (quarter any larger ones) and place in a medium microwave-safe bowl. Season with a pinch of salt, cover with plastic wrap and microwave until tender, 5-6 minutes. Set aside.
2. While potatoes cook, trim the green beans if needed. Trim and quarter the radishes. Quarter the lemon. Pick the dill fronds and finely chop them.
3. Pat the barramundi fillets dry with paper towels. Season the flesh sides with half the garlic powder, salt and pepper. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Place the barramundi skin-side down and cook until the skin is crispy, 4-5 minutes. Flip and cook until opaque and cooked through, 2-3 minutes more. Transfer the fish to a plate and keep warm.
4. In the same pan (off heat), stir in the sour cream, 1 tablespoon water, juice from one lemon wedge and as much chopped dill as you like. If the sauce seems too thick, add a splash of water. Set aside.
5. Meanwhile, heat a drizzle of oil in a second large pan over medium-high heat. Add the green beans, radishes, cooked potatoes, remaining garlic powder, a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are browned and tender, 5-7 minutes. Turn off the heat and stir in half the garlic herb butter until melted.
6. Halve the demi-baguette lengthwise and toast until golden. Spread the cut sides with the remaining garlic herb butter.
7. Divide the vegetables among shallow bowls. Top with the barramundi and drizzle with the lemon-dill sauce. Serve with the garlic herb toast and any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different fish instead of barramundi?

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

How do I know when the barramundi is fully cooked?

The fish is done when it flakes easily with a fork and is opaque throughout. Typically 2-3 minutes after flipping.

Can I make this recipe dairy-free?

Yes, use a dairy-free sour cream alternative and vegan butter for the garlic herb butter.