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WIH Original

Pan-Seared Barramundi with Beurre Blanc & Root Vegetable-Chard Hash

🍝 dinner·⏱ 55 min·4 servings

Ingredients

Servings
4
  • 4 pieces barramundi fillets
  • 1 tbsp olive oil
  • salt
  • black pepper
  • ½ cup white wine
  • 2 tbsp white wine vinegar
  • 1 small shallot
  • 8 tbsp butter
  • salt
  • 2 medium parsnips
  • 2 medium potatoes
  • 1 bunch swiss chard
  • 2 tbsp olive oil
  • 2 cloves garlic
  • salt

How to Make It

  1. 1Heat olive oil in a large skillet over medium heat.
  2. 2Add potatoes and parsnips and cook until tender and golden, about 12–15 minutes.
  3. 3Add garlic and Swiss chard to the skillet and cook until wilted.
  4. 4Season with salt and set aside.
  5. 5In a saucepan, combine white wine, vinegar, and shallot.
  6. 6Simmer until reduced by half.
  7. 7Lower heat and whisk in butter one cube at a time until emulsified and smooth.
  8. 8Season with salt.
  9. 9Keep warm.
  10. 10Season barramundi with salt and pepper.
  11. 11Heat oil in a skillet over medium-high heat and sear fish for 3–4 minutes per side until golden and cooked through.
  12. 12Serve fish over hash and spoon beurre blanc over the top.