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

This pan-seared barramundi with lemon-dill sauce is the perfect weeknight dinner that feels restaurant-worthy. The fish is cooked until the skin is crispy, then finished with a tangy, creamy sauce made with sour cream, fresh dill and lemon. It’s served over a bed of tender fingerling potatoes, green beans and radishes that have been sautéed in garlic herb butter.

Toasted demi-baguette slices spread with garlic herb butter are the ideal accompaniment for sopping up every last drop of the luscious sauce. Ready in just 20 minutes, this dish is proof that quick meals can still be impressive and delicious.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve the 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 the 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 dry with paper towels and 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. Add the barramundi skin-side down and cook until the skin is crispy, 4-5 minutes. Flip and cook until the fish is 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 1 lemon wedge and as much chopped dill as you like. If the sauce seems too thick, stir in 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 spoon the lemon-dill sauce over the fish. Serve with the garlic herb toast and any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen barramundi for this recipe?

Yes, but make sure to thaw it completely in the refrigerator overnight and pat it very dry before cooking to ensure crispy skin.

What can I substitute for sour cream in the sauce?

You can use plain Greek yogurt or crème fraîche for a similar tangy creaminess.

Can I make this recipe dairy-free?

Yes, use a dairy-free sour cream alternative and a plant-based butter for the garlic herb butter. The rest of the ingredients are naturally dairy-free.