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

This restaurant-quality dish brings together tender pan-seared barramundi with a luscious lemon-dill sauce, all served over a bed of sautéed fingerling potatoes, green beans and radishes. The vegetables are finished with garlic herb butter, adding a rich, savory note that complements the bright, creamy sauce.

Ready in just 20 minutes, this meal is perfect for busy weeknights when you want something special without the fuss. A side of crispy garlic toast soaks up every last drop of sauce, making this a complete and satisfying dinner.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

16 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) 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 if needed, trim and quarter radishes, quarter the lemon 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 large 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 one lemon wedge and as much chopped dill as desired. If the sauce seems too thick, add a splash more water. Set aside.
4. Meanwhile, heat a drizzle of oil in a second large pan over medium-high heat. Add green beans, radishes, cooked potatoes, remaining garlic powder, salt and pepper. Cook, stirring occasionally, until vegetables 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 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 remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different fish instead of barramundi?

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

How do I store leftovers?

Store leftover barramundi and vegetables separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a pan.

Can I make this dairy-free?

Yes, use a dairy-free sour cream alternative and substitute the garlic herb butter with a dairy-free butter or olive oil mixed with garlic and herbs.