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Frozen seafood is a lifesaver on busy weeknights. I was in the middle of a hectic week that had me missing homemade food when I put this one together.
Quick, colorful and delicious is always a good thing when it comes to weeknight meals!
Pan-Fried Barramundi with Thyme Roasted Peppers & Tomatoes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
Quick, colorful and delicious is always a good thing when it comes to weeknight meals!
Ingredients
12 mini bell peppers
12 grape tomatoes
2 shallots, roughly chopped
4 sprigs of thyme
Olive oil
Kosher salt and pepper
2 Tablespoons olive oil
2 Barramundi fillets (approx. ⅓ lb. each)
½ teaspoon Penzeys Ruth Ann's Muskego Ave Chicken/Fish Seasoning
Instructions
Preheat your broiler.
Add vegetables to a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
Broil, stirring occasionally, until the tomatoes and peppers start to blister, about 10-20 minutes.
Meanwhile, heat olive oil in a large, non-stick skillet over medium heat.
Season Barramundi with seasoning. Sear and flip until the are cooked through and flake easily with a fork,
Serve with rice and green peas for a simple and tasty dinner.
Nutrition
- Serving Size:
- Calories: 365
- Sugar: 22.1 g
- Sodium: 675.1 mg
- Fat: 22.6 g
- Saturated Fat: 3.2 g
- Carbohydrates: 32.8 g
- Fiber: 11.1 g
- Protein: 10.6 g
- Cholesterol: 13 mg
Keywords: barramundi, skillet fish, roasted vegetables
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