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

This restaurant-quality dish brings together pan-seared barramundi with a bright, creamy lemon-dill sauce. The fish is perfectly crispy on the outside and tender inside, served over a bed of sautéed fingerling potatoes, green beans and radishes tossed in garlic herb butter. A slice of golden garlic toast completes the meal, ready to soak up every last drop of sauce.

Ready in just 20 minutes, this recipe is ideal for busy weeknights when you want something special without the fuss. The combination of flavors and textures-crispy fish, buttery vegetables and tangy sauce-will make it a new favorite.

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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

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). Place in a medium microwave-safe bowl, season with a pinch of salt and cover with plastic wrap. Microwave until tender, 5-6 minutes. Meanwhile, trim green beans if needed. Trim and quarter radishes. Quarter the lemon. Pick and finely chop the dill fronds.
2. Pat barramundi dry with paper towels. 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. Remove from heat.
3. While fish cooks, heat a drizzle of oil in another large pan over medium-high heat. Add green beans, radishes, cooked potatoes, remaining garlic powder and a pinch of salt and pepper. Cook, stirring occasionally, until vegetables are browned and tender, 5-7 minutes. Remove from heat and stir in half the garlic herb butter until melted.
4. In the pan with the cooked barramundi (off heat), stir in 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.
5. Halve the demi-baguette lengthwise and toast until golden. Spread the cut sides with the remaining garlic herb butter.
6. Divide the vegetable mixture among shallow bowls. Top with barramundi and drizzle with lemon-dill sauce. Serve with garlic herb toast and any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

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

What can I use instead of sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream in the sauce.

Can I make this recipe dairy-free?

Yes, use a dairy-free butter alternative and replace sour cream with a plant-based yogurt or omit it and use extra lemon juice and olive oil.