Barramundi & Brown Butter Sauce with Farro & Grapes

Barramundi & Brown Butter Sauce

with Farro & Grapes

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Tonight, we’re pairing a delicious pan sauce with our seared barramundi—coated with rice flour to help the skin turn extra crispy. At the base of the sauce is brown butter, or butter cooked for a few minutes to bring out a deliciously toasty flavor. Peak-season grapes add pops of sweetness, while whole thyme sprigs (removed before serving) bring it all together with subtle herbaceous notes.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare & cook the collard greens:
2 Prepare & cook the collard greens:

While the farro cooks, peel and roughly chop the garlic. Wash and dry the collard greens. Quarter and deseed the lemon.Remove and discard the stems; thinly slice the leaves. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the collard greens; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until bright green and slightly softened. Add ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the collard greens have wilted and the water has cooked off. Transfer to a bowl and cover with aluminum foil; set aside in a warm place. Wipe out the pan.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the collard greens cook, wash and dry the remaining fresh produce. Roughly chop the almonds. Pick the grapes off the stems; discard the stems. Quarter and deseed the lemon.

Coat & cook the barramundi:
4 Coat & cook the barramundi:

Place the flour on a large plate; season with salt and pepper. Pat the barramundi fillets dry with paper towels; season with salt and pepper on both sides. Working 1 at a time, thoroughly coat the skin side of each seasoned fillet in the flour (tapping off any excess). Transfer to a separate plate. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated side down, and cook 4 to 6 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

Make the brown butter sauce:
5 Make the brown butter sauce:

Add the butter, almonds, grapes, and whole thyme sprigs to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until the butter is browned and the grapes are slightly softened. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat and stir in the juice of 2 lemon wedges (be careful, as the liquid may splatter). Carefully remove and discard the thyme sprigs. Season with salt and pepper to taste.

Finish & serve your dish:
6 Finish & serve your dish:

Add the cooked collard greens, the juice of the remaining lemon wedges, and a drizzle of olive oil to the pot of cooked farro; season with salt and pepper. Stir to combine and season with salt and pepper to taste. Divide among 4 dishes. Top with the cooked barramundi fillets and brown butter sauce. Enjoy!

Tips from Home Chefs

2 Prepare & cook the collard greens:

While the farro cooks, peel and roughly chop the garlic. Wash and dry the collard greens. Quarter and deseed the lemon.Remove and discard the stems; thinly slice the leaves. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the collard greens; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until bright green and slightly softened. Add ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the collard greens have wilted and the water has cooked off. Transfer to a bowl and cover with aluminum foil; set aside in a warm place. Wipe out the pan.

3 Prepare the remaining ingredients:

While the collard greens cook, wash and dry the remaining fresh produce. Roughly chop the almonds. Pick the grapes off the stems; discard the stems. Quarter and deseed the lemon.

4 Coat & cook the barramundi:

Place the flour on a large plate; season with salt and pepper. Pat the barramundi fillets dry with paper towels; season with salt and pepper on both sides. Working 1 at a time, thoroughly coat the skin side of each seasoned fillet in the flour (tapping off any excess). Transfer to a separate plate. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated side down, and cook 4 to 6 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

Coat & cook the barramundi:
Make the brown butter sauce:
5 Make the brown butter sauce:

Add the butter, almonds, grapes, and whole thyme sprigs to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until the butter is browned and the grapes are slightly softened. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat and stir in the juice of 2 lemon wedges (be careful, as the liquid may splatter). Carefully remove and discard the thyme sprigs. Season with salt and pepper to taste.

6 Finish & serve your dish:

Add the cooked collard greens, the juice of the remaining lemon wedges, and a drizzle of olive oil to the pot of cooked farro; season with salt and pepper. Stir to combine and season with salt and pepper to taste. Divide among 4 dishes. Top with the cooked barramundi fillets and brown butter sauce. Enjoy!

Finish & serve your dish:
Browse Steps
1 of 6