Barramundi & Caper-Butter Sauce with Kale & Lentils
Customer Favorite

Barramundi & Caper-Butter Sauce

with Kale & Lentils

Group Created with Sketch. 35 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 640 Cals/serving
  • View All
    Nutrition Label
    Download

The star of this sophisticated dish is a velvety butter sauce brightened with briny capers and lime juice. We’re using the sauce to baste flaky barramundi fillets as they cook, then serving it all over hearty beluga lentils tossed with warming ras el hanout-spiced vegetables.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the lentils:
1 Cook the lentils:

Heat a medium pot of salted water to boiling on high. Once boiling, add the lentils and cook 24 to 26 minutes, or until tender. Thoroughly drain the lentils and rinse under warm water, then return to the pot. Cover to keep warm.

Prepare the ingredients:
2 Prepare the ingredients:

While the lentils cook, wash and dry the fresh produce. Peel and thinly slice the onion. Remove and discard the stems of the kale; roughly chop the leaves. Roughly chop the capers. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime.

Cook the onion & kale:
3 Cook the onion & kale:

While the lentils continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and ras el hanout; cook, stirring frequently, 3 to 4 minutes, or until softened. Add the chopped kale and 1/3 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and cover with aluminum foil to keep warm. Rinse and wipe out the pan.

Start the fish:
4 Start the fish:

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side down, and cook 4 to 5 minutes, or until lightly browned and crispy. Flip the fish and add 3/4 of the butter; cook 1 to 2 minutes, or until the butter is melted.

Finish the fish & make the sauce:
5 Finish the fish & make the sauce:

Add the chopped capers and the juice of 3 lime wedges to the pan; season with salt and pepper. Cook, occasionally spooning the sauce over the fish, 1 to 2 minutes, or until the sauce is thoroughly combined and the fish is cooked through. Turn off the heat.

Finish the lentils & serve your dish:
6 Finish the lentils & serve your dish:

To the pot of cooked lentils, add the cooked onion and kale, lime zest, remaining butter, and the juice of the remaining lime wedge. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the butter is melted. Turn off the heat and season with salt and pepper to taste. Serve the finished lentils topped with the cooked fish and sauce. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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
Cook the lentils:
1 Cook the lentils:

Heat a medium pot of salted water to boiling on high. Once boiling, add the lentils and cook 24 to 26 minutes, or until tender. Thoroughly drain the lentils and rinse under warm water, then return to the pot. Cover to keep warm.

2 Prepare the ingredients:

While the lentils cook, wash and dry the fresh produce. Peel and thinly slice the onion. Remove and discard the stems of the kale; roughly chop the leaves. Roughly chop the capers. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime.

Prepare the ingredients:
Cook the onion & kale:
3 Cook the onion & kale:

While the lentils continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and ras el hanout; cook, stirring frequently, 3 to 4 minutes, or until softened. Add the chopped kale and 1/3 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and cover with aluminum foil to keep warm. Rinse and wipe out the pan.

4 Start the fish:

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side down, and cook 4 to 5 minutes, or until lightly browned and crispy. Flip the fish and add 3/4 of the butter; cook 1 to 2 minutes, or until the butter is melted.

Start the fish:
Finish the fish & make the sauce:
5 Finish the fish & make the sauce:

Add the chopped capers and the juice of 3 lime wedges to the pan; season with salt and pepper. Cook, occasionally spooning the sauce over the fish, 1 to 2 minutes, or until the sauce is thoroughly combined and the fish is cooked through. Turn off the heat.

6 Finish the lentils & serve your dish:

To the pot of cooked lentils, add the cooked onion and kale, lime zest, remaining butter, and the juice of the remaining lime wedge. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the butter is melted. Turn off the heat and season with salt and pepper to taste. Serve the finished lentils topped with the cooked fish and sauce. Enjoy!

Finish the lentils & serve your dish: