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Crispy Barramundi

with Melted Leek & Roasted Vegetables

Easy
  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 540 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Delicate yet hearty, barramundi is a delicious centerpiece for tonight’s meal. We’re serving crispy-skinned fillets atop roasted potato and broccoli, tossed in a flavorful sauce made with the piquant kick of horseradish and cooling sour cream. The spicy sauce is perfectly balanced by our garnish of sweet “melted” leek—or thin-sliced leek cooked slowly with a bit of butter until deliciously tender.

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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potato. Cut the broccoli into bite-sized florets. Trim off and discard the root end and upper, dark-green leaves of the leek. Thinly slice the leek crosswise; place in a bowl of cold water and stir vigorously to remove any dirt between the layers. Using your hands, remove the rinsed leek from the water and pat dry with paper towels.

Roast the vegetables:
2 Roast the vegetables:

Place the potato on a sheet pan. Place the broccoli in a medium bowl. Drizzle each with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned potato in a single, even layer on 1 side of the sheet pan. Roast 9 to 11 minutes, or until slightly tender when pierced with a fork. Remove from the oven, leaving the oven on. Carefully arrange the seasoned broccoli on the other side of the sheet pan. Return to the oven and roast 13 to 15 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven and carefully transfer to a large bowl.

Make the melted leek:
3 Make the melted leek:

While the potato and broccoli roast, in a medium pot, heat the butter on medium until melted. Add the leek and season with salt and pepper. Cover and cook, stirring occasionally, 4 to 5 minutes, or until tender. Add the verjus and cook, uncovered, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat and season with salt and pepper to taste.

Make the horseradish sauce:
4 Make the horseradish sauce:

While the leek cooks, in a bowl, combine the sour cream, vinegar and as much of the horseradish as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.

Cook the barramundi:
5 Cook the barramundi:

While the leek continues to cook, pat the barramundi fillets dry with paper towels and season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 3 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.

Dress the vegetables & plate your dish:
6 Dress the vegetables & plate your dish:

Add half the horseradish sauce to the bowl of roasted potato and broccoli; stir to coat and season with salt and pepper to taste. Transfer the remaining horseradish sauce to a serving dish. Divide the dressed vegetables and cooked barramundi fillets between 2 dishes. Top the barramundi with the melted leek. Serve with the remaining horseradish sauce on the side. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potato. Cut the broccoli into bite-sized florets. Trim off and discard the root end and upper, dark-green leaves of the leek. Thinly slice the leek crosswise; place in a bowl of cold water and stir vigorously to remove any dirt between the layers. Using your hands, remove the rinsed leek from the water and pat dry with paper towels.

2 Roast the vegetables:

Place the potato on a sheet pan. Place the broccoli in a medium bowl. Drizzle each with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned potato in a single, even layer on 1 side of the sheet pan. Roast 9 to 11 minutes, or until slightly tender when pierced with a fork. Remove from the oven, leaving the oven on. Carefully arrange the seasoned broccoli on the other side of the sheet pan. Return to the oven and roast 13 to 15 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven and carefully transfer to a large bowl.

Roast the vegetables:
Make the melted leek:
3 Make the melted leek:

While the potato and broccoli roast, in a medium pot, heat the butter on medium until melted. Add the leek and season with salt and pepper. Cover and cook, stirring occasionally, 4 to 5 minutes, or until tender. Add the verjus and cook, uncovered, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat and season with salt and pepper to taste.

4 Make the horseradish sauce:

While the leek cooks, in a bowl, combine the sour cream, vinegar and as much of the horseradish as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.

Make the horseradish sauce:
Cook the barramundi:
5 Cook the barramundi:

While the leek continues to cook, pat the barramundi fillets dry with paper towels and season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 3 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.

6 Dress the vegetables & plate your dish:

Add half the horseradish sauce to the bowl of roasted potato and broccoli; stir to coat and season with salt and pepper to taste. Transfer the remaining horseradish sauce to a serving dish. Divide the dressed vegetables and cooked barramundi fillets between 2 dishes. Top the barramundi with the melted leek. Serve with the remaining horseradish sauce on the side. Enjoy!

Dress the vegetables & plate your dish: