Pat the barramundi fillets dry for best searing. Massage the kale with the dressing until softened. Adjust seasoning and lemon to taste at the end.
Ingredients
1 whole Lemon
0.25 oz Chives
3 oz Chopped Kale
1.5 oz Roasted Almonds
1 oz Dates
4 oz Grape Tomatoes
1 oz Lemon-Basil Caper Sauce
2 whole Barramundi Fillets
1 tsp Ranch Seasoning
3 tbsp Butter
0 Cooking Oil
0 Salt
0 Pepper
Tools
large nonstick pan
mixing bowls
measuring spoons
whisk
microplane
thermometer
paper towels
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Green Chef
Barramundi with Lemon Chive Butter
Kale salad with almonds, dates & grape tomatoes
⏱️ 30 min🍽️ 2 servings
Cooking Tips
Pat the barramundi fillets dry for best searing. Massage the kale with the dressing until softened. Adjust seasoning and lemon to taste at the end.
Ingredients
1 whole Lemon
0.25 oz Chives
3 oz Chopped Kale
1.5 oz Roasted Almonds
1 oz Dates
4 oz Grape Tomatoes
1 oz Lemon-Basil Caper Sauce
2 whole Barramundi Fillets
1 tsp Ranch Seasoning
3 tbsp Butter
0 Cooking Oil
0 Salt
0 Pepper
Tools
large nonstick pan mixing bowls measuring spoons whisk microplane thermometer paper towels
Mise en Place
1
Prepare produce and ingredients
Zest 1/2 of a lemon using a microplane over a small bowl. Quarter the lemon. Mince 1/4 oz chives. Remove and discard any large stems from 1 1/2 oz chopped kale. Roughly chop 1 oz roasted almonds. Slice 3 oz dates widthwise into 1/4-inch thick slices. Halve 4 oz grape tomatoes.
2
Gather tools and pantry items
Get out a large nonstick pan, mixing bowls, measuring spoons, whisk, and a microplane or box grater. Make sure you have cooking oil, salt & pepper, and 3 tbsp butter ready for use.
3
Pat fish dry and season
Pat 2 (5 oz) barramundi fillets dry with paper towels, and measure out 1 tsp ranch seasoning for seasoning the fish.
Cooking Steps
1
Prep Ingredients
Zest half the lemon with a microplane (or on small holes of a box grater) over a small bowl. Quarter lemon. Mince chives. Remove and discard any large stems from kale if necessary. Roughly chop roasted almonds. Cut dates widthwise into slices, about ¼ inch thick. Halve grape tomatoes.
2
Make Lemon Caper Dressing
Add lemon-basil caper sauce and about half the chives to bowl with lemon zest. Whisk to combine. Lightly season with salt and pepper to taste.
3
Make Salad
Place kale in a large bowl. Drizzle with 1 tablespoon lemon caper dressing. Lightly season with salt. Massage until leaves soften. Add almonds, dates, and tomatoes. Drizzle with remaining dressing. Toss to combine.
4
Season & Cook Barramundi
Pat barramundi fillets dry with paper towels. Season with 1 teaspoon ranch seasoning, salt, and pepper. Heat 1½ tablespoons cooking oil in a large nonstick pan over medium heat. Add barramundi, skin sides up, to hot pan. Cook 4–6 minutes on each side, or until fully cooked. Turn off heat. Transfer barramundi to a plate. Carefully wipe out pan.
5
Make Lemon Chive Butter
Melt 3 tablespoons butter in pan used for barramundi over low heat. Add remaining chives and juice from one lemon wedge to pan. Stir to combine.
6
Plate Your Dish
Divide barramundi between plates. Drizzle with lemon chive butter. Serve kale salad and remaining lemon wedges on the side. Enjoy!