Melt the butter over low heat to avoid burning; massage the kale leaves to soften them and improve flavor. Season the barramundi well and cook skin-side up first for a crispy finish.
Ingredients
1 whole Lemon
0.25 oz Chives
3 oz Chopped Kale
0.5 oz Roasted Almonds
0.75 oz Dates
4 oz Grape Tomatoes
2.25 oz Lemon-Basil Caper Sauce
2 whole Barramundi Fillets
1 tbsp Ranch Seasoning
3 tbsp Butter
0 Salt
0 Pepper
0 Cooking Oil
Tools
large nonstick pan
mixing bowls
measuring spoons
whisk
microplane
thermometer
paper towels
box grater (optional, as an alternative to microplane)
Click anywhere to see instructions→
Green Chef
Barramundi with Lemon Chive Butter
Kale salad with almonds, dates & grape tomatoes
⏱️ 30 min🍽️ 2 servings
Cooking Tips
Melt the butter over low heat to avoid burning; massage the kale leaves to soften them and improve flavor. Season the barramundi well and cook skin-side up first for a crispy finish.
Ingredients
1 whole Lemon
0.25 oz Chives
3 oz Chopped Kale
0.5 oz Roasted Almonds
0.75 oz Dates
4 oz Grape Tomatoes
2.25 oz Lemon-Basil Caper Sauce
2 whole Barramundi Fillets
1 tbsp Ranch Seasoning
3 tbsp Butter
0 Salt
0 Pepper
0 Cooking Oil
Tools
large nonstick pan mixing bowls measuring spoons whisk microplane thermometer paper towels box grater (optional, as an alternative to microplane)
Mise en Place
1
Prepare Produce
Wash and dry all fresh produce: 1 whole lemon, ¼ oz chives, 3 oz chopped kale, ½ oz roasted almonds, 3 oz dates, 3 oz grape tomatoes. Remove and discard any large stems from chopped kale.
2
Chop and Slice Ingredients
Zest half of the lemon with a microplane and quarter it. Mince the chives. Roughly chop roasted almonds. Cut dates into ¼-inch wide slices. Halve the grape tomatoes.
3
Gather Equipment and Ingredients
Get out a large nonstick pan, mixing bowls, measuring spoons, a whisk, a microplane, a thermometer, and paper towels. Set aside 2 (5 oz) barramundi fillets, lemon-basil caper sauce, 1 tbsp ranch seasoning, cooking oil, 3 tbsp butter, salt, and pepper.
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. (For 4 servings, zest one lemon and quarter both.) 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 (2 tablespoons for 4 servings). 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 ½ teaspoon ranch seasoning (1 teaspoon for 4 servings), 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 (6 tablespoons for 4 servings) in pan used for barramundi over low heat. Add remaining chives and juice from one lemon wedge (two wedges for 4) 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!