Honey Butter Barramundi with Za'atar Roasted Veg & Yoghurt Sauce
- Prep time: 40 minutes
- Calories: 470
- 2 of Barramundi Fillets (Skin On)
- 2 of Red Potatoes
- 1⁄2 Bunch of Baby Carrots
- 3 of Radish
- 1 Small Bunch of Flatleaf Parsley
- 1 Tbsp of Honey
- 1 Tbsp of Butter (pantry)
- 1⁄2 Tbsp of Za'atar
- 1 of Lemon
- 50 g of Greek Yoghurt
- 1 of Garlic Clove
Prepare Ingredients:Preheat oven to 200°C. Halve the potatoes lengthwise, then dice into 1 cm cubes. Trim and discard ends off radish, then medium dice. Trim ends of baby carrots, cut in half lengthwise. Peel and finely chop garlic. Using the flat side of your knife, smash until it resembles a paste. Roughly chop parsley leaves, discarding stems.
Roast Vegetables:Place potatoes and carrot on a lined baking tray. Drizzle with 1 Tbsp olive oil, season with salt, pepper and za’atar. Toss to coat. Arrange in an even layer, place in oven. Set timer for 15 minutes. When timer goes, add diced radish and return to oven. Roast a further 10-15 minutes. Remove from oven. Evenly dress with 2 Tsp lemon juice (to taste).
Make Yoghurt Sauce:In a bowl combine yoghurt, remaining lemon juice (to taste), 1 Tbsp olive oil and as much of the garlic paste as you’d like. Season with salt and pepper to taste.
Cook Fish:Pat fish fillets dry with paper towel. Season both sides with salt and pepper. Heat olive oil in a nonstick pan on medium-high. Add fish, skin-side down. Cook this side 4-6 minutes or until lightly browned. Flip over, then add butter to pan. Cook, frequently spooning over the butter (See tips). Remove from pan and keep warm.
Make Pan Sauce:Add the honey and 2 Tbsp water to the pan of melted butter (be careful as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any bits stuck to the pan, 30 seconds-1 minute or until slightly thickened. Turn off the heat and season with salt and pepper to taste.
You Plate It:Serve the fish fillets and roasted vegetables with the yoghurt sauce on the side. Top the fish with the pan sauce. Garnish with chopped parsley and lemon wedge. Enjoy!