Barramundi Beurre Blanc

with parsnip, potato, and Swiss chard hash

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish

Calories Conscious
A note about serious food allergies

Barramundi, delicious and flaky, goes by another name in some circles: "passion fish." That romantic and emotional name is apropos here, for we find the delicate fish paired with the smooth white wine-butter sauce passionately delicious. And maybe the Swiss aren't known for their romance, but the chard that bears their name is mighty tasty with potatoes and parsnips. Serve this meal to your special someone, and see if the passion fish can live up to its name. (It can.)

In Your Box (serves 2)

  • 1 Russet Potato
  • 9 oz. Parsnip
  • 3 oz. Swiss Chard
  • 2 Garlic Cloves
  • Info
    12 oz. Barramundi Fillets
  • 4 fl. oz. White Cooking Wine
  • Info
    ⅗ oz. Butter
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Peel and cut potato into 1" dice. Trim ends off parsnip and cut into ½" dice. Stem Swiss chard and trim stalks. Cut stems into ½" slices on an angle and coarsely chop leaves. Mince garlic. Pat barramundi dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Sear the Vegetables

    Sear the Vegetables

    Heat 1 Tbsp. olive oil in a large non-stick pan over medium heat. Add potato to hot pan and cook, stirring often, 5 minutes. Add parsnip and cook until lightly browned all over, 4-6 minutes. Stir in chard stems, ½ tsp. salt, and ¼ tsp. pepper.

  • Step 3 - Roast the Vegetables

    Roast the Vegetables

    Transfer vegetables to prepared baking sheet and spread into a single layer. Roast 12 minutes. Remove from oven and carefully stir in chard leaves, garlic, and 2 tsp. olive oil. Roast until chard leaves are wilted, 2-4 minutes. Reserve pan; no need to wipe clean.

  • Step 4 - Cook the Barramundi

    Cook the Barramundi

    Return pan used to sear vegetables to medium-high heat. Add 2 tsp. olive oil and barramundi to hot pan. Cook until golden brown and barramundi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. Remove barramundi to plate. Wipe pan clean and reserve.

  • Step 5 - Make the Beurre Blanc

    Make the Beurre Blanc

    Return pan used to cook barramundi to medium heat. Add white wine to hot pan and cook until reduced by ¾, 2-4 minutes. Remove pan from burner. Add butter to pan and swirl to incorporate.

  • Step 6 - Plate the Dish

    Plate the Dish

    Place barramundi on a plate and add vegetables next to fish. Spoon beurre blanc next or on top of barramundi.