Ingredients:
1 Russet Potato
9 oz. Parsnip
3 oz. Swiss Chard
2 Garlic Cloves
2 Barramundi Fillets (Size 5/7 oz)
4 fl. oz. White Cooking Wine
.6 oz. Butter
What you need:
Olive Oil
Salt
Pepper
Cooking Spray
Baking Sheet
Large Non-Stick Pan
Peel and cut potato into 1” dice. Trim ends off
parsnip and cut into .” dice. Stem Swiss chard and
trim stalks. Cut stems into .” slices on an angle and
coarsely chop leaves. Mince garlic. Pat barramundi
dry, and season both sides with . tsp. salt and a
pinch of pepper.
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.
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, . tsp. salt, and . tsp. pepper.
Make the Beurre Blanc
Return pan used to cook barramundi to medium
heat. Add white wine to hot pan and cook until
reduced by ., 2-4 minutes. Remove pan from
burner. Add butter to pan and swirl to incorporate.
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.
Plate the Dish
Place barramundi on a plate and add vegetables
next to fish. Spoon beurre blanc next or on top of
barramundi.