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

This pan-seared barramundi with lemon-dill sauce is the perfect weeknight dinner that feels special but comes together quickly. The fish gets beautifully crispy skin while staying tender and it’s served over a medley of sautéed fingerling potatoes, green beans and radishes tossed in garlic herb butter.

A bright, creamy lemon-dill sauce ties everything together and golden garlic toast is perfect for soaking up every last drop. Ready in about 20 minutes, this dish is sure to become a regular in your dinner rotation.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 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. Meanwhile, trim green beans, trim and quarter radishes, quarter the lemon and finely chop the dill fronds.
2. Pat barramundi dry with paper towels and season the flesh sides with half the garlic powder, salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add barramundi skin-side down and cook until skin is crispy, 4-5 minutes. Flip and cook until opaque and cooked through, 2-3 minutes more. Transfer to a plate and keep warm.
3. In the same pan (off heat), stir in sour cream, 1 tablespoon water, juice from 1 lemon wedge and as much chopped dill as you like. If the sauce seems too thick, add a splash of water. Set aside.
4. Meanwhile, heat a drizzle of oil in another large pan over medium-high heat. Add green beans, radishes, cooked potatoes, remaining garlic powder, salt and pepper. Cook, stirring occasionally, until veggies are browned and tender, 5-7 minutes. Turn off heat and stir in half the garlic herb butter until melted.
5. Halve the demi-baguette lengthwise and toast until golden. Spread cut sides with the remaining garlic herb butter.
6. Divide the vegetables among shallow bowls, top with barramundi and lemon-dill sauce. Serve with garlic herb toast and any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different fish for this recipe?

Yes, any firm white fish like cod, halibut or sea bass works well. Adjust cooking time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan to keep the fish from drying out.

Can I make this dairy-free?

Substitute the garlic herb butter with a dairy-free butter or olive oil and use a dairy-free sour cream alternative.