Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Crispy Barramundi

with Melted Leek & Roasted Vegetables

Crispy Barramundi with Melted Leek & Roasted Vegetables
Cook Time
25-35mins
Makes
2 Servings
Nutrition
Group 2
Est. 540 calories

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.

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

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: