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Greatest plates · Main
Barramundi with Smashed Peas, Lemon and Crisp Potatoes
Pan-crisped barramundi fillets served over lemony smashed peas with golden roasted baby potatoes — a fresh, protein-packed Australian dinner that comes together in under an hour.
Serves 4Prep 15 minCook 35 minbarramundi
Containsdairy · gluten · fish
Protein 32%Carbs 35%Fat 33%
About 519 kcal a serve — 42 g protein, 45 g carbs, 19 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Heat the oven
prepPreheat the oven to 220°C. Line a large oven tray with baking paper.
Season the potatoes
prepToss the halved baby potatoes with the olive oil and the sea salt.
On the traypotatoes →
800 g
Roast the potatoes
cookSpread the potatoes cut-side down on the tray and roast for 30–35 minutes until golden and crisp, turning once halfway.
In the ovenroast →
30–35 min
Cook the peas
cookBring a saucepan of water to the boil and cook the frozen peas for 3 minutes until tender. Drain well.
In the saucepanpeas →
3 min
Smash the peas
cookReturn the drained peas to the saucepan. Add the lemon zest, half the lemon juice, chopped mint, extra virgin olive oil and black pepper. Roughly mash with a fork or potato masher, leaving some texture. Keep warm.
In the saucepansmash →
Prep the fish
prepPat the barramundi fillets dry and lightly dust the skin side with plain flour, shaking off excess.
On the boardfish →
4 fillets
Crisp the barramundi
cookHeat the remaining 1 tablespoon olive oil in a large frying pan over medium-high heat. Place the fillets skin-side down and press gently for 30 seconds. Cook for 4 minutes until the skin is crisp, then flip, add the butter and cook another 2–3 minutes, spooning the foaming butter over the fish, until just cooked through.
In the panpan-fry →
6–7 min
Serve
finishSpoon the smashed peas onto plates, top with a barramundi fillet and serve the crisp potatoes alongside. Finish with the remaining lemon juice.
On the plateserve →
Cook's noteChoose fillets of even thickness so they cook at the same rate. If your fillets are skinless, dust both sides with flour and reduce the first-side cooking to 3 minutes.
Estimated per serve
519 kcal · 42 g protein · 45 g carbs · 19 g fatestimates, within ~10%
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