Lemon Butter Barramundi
with Pistachio Rice and Chili-Roasted Carrots
Lemon Butter Barramundi
Flaky barramundi gets bright lemon butter flavor alongside nutty pistachio rice and sweet chili-roasted carrots for a fresh, colorful dinner with a little heat.
Ingredients
For 2 servings
- 10 ounce Barramundi
- 12 ounce Carrots
- 1 teaspoon Chili Flakes
- ½ cup Jasmine Rice
- 1 unit Lemon
- 1 ounce Pistachios
- 2 unit Scallions
- 1 tablespoon Tunisian Spice Blend
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 3 tablespoon Butter
- 4 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Total Time35m
Calories750
Protein36g
Carbs68g
Fat40g
Tags:
Protein SmartFiber SmartLow SodiumMass Gain Friendly
⚠️Allergens:
🐟Fish🥛MilkSwaps and substitutions
For a nut-free version, swap the pistachios for toasted sunflower or pumpkin seeds to keep the crunch. To avoid fish, use firm tofu or cauliflower steaks and keep the same citrus-and-spice profile for a similar bright finish.
What to serve with it
A crisp green salad or steamed green beans fits well, and extra lemon wedges keep the flavors bright. For a fuller plate, add warm crusty bread to soak up the buttery sauce and balance the spicy carrots.
