Meal Kit
Barramundi Beurre Blanc
with parsnip, potato, and Swiss chard hash
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Barramundi), Milk
- Calorie-Conscious
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Chef
Nigel Palmer
In Your Box (serves 2)
- 1 Russet Potatoes
- 12 oz. Barramundi Fillets
- 9 oz. Parsnips
- 3 oz. Swiss Chard
- 4 fl. oz. White Cooking Wine
- ⅗ oz. Butter
- 2 Garlic Clove
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories440
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Carbohydrates49g
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Net Carbs41g
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Fat9g
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Protein40g
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Sodium580mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Peel and cut potato into 1" dice. Trim ends off parsnip and cut into 1/2" dice. Stem Swiss chard and trim stalks. Cut stems into 1/2" slices on an angle and coarsely chop leaves. Mince garlic. Pat barramundi dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
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2 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, 1/2 tsp. salt, and 1/4 tsp. pepper.
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3 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.
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4 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.
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5 Make the Beurre Blanc
Return pan used to cook barramundi to medium heat. Add white wine to hot pan and cook until reduced by 3/4, 2-4 minutes. Remove pan from burner. Add butter to pan and swirl to incorporate.
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6 Plate the Dish
Place barramundi on a plate and add vegetables next to fish. Spoon beurre blanc next or on top of barramundi.
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