CHOPPED KITCHEN

Honey-Butter Barramundi

with Za'atar Roasted Vegetables

Food Image

Servings 8-10

This Middle Eastern recipe pairs crispy barramundi—served in a family-friendly pan sauce of honey and butter—with a medley of winter vegetables. For savory, herby flavor, weʼre seasoning the vegetables with zaʼatar before roasting them.

Ingredients
  • 4 Skin-On Barramundi Fillets
  • 1⁄2 cup Plain Greek Yogurt
  • 11⁄8 lbs Yukon Gold Potatoes
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano, & Crushed Aleppo Pepper)
    • Step Image

    1 Prepare the ingredients:

    Step Image

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into 1/4- inch pieces. Peel the carrots; halve lengthwise, then cut crosswise into 1/2- inch pieces. Cut off and discard the ends of the radishes; quarter lengthwise, then halve crosswise. Quarter and deseed the lemon. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the parsley leaves and stems.

    Step Image

    2 Roast the vegetables:

    Step Image

    Place the sliced potatoes and carrot pieces on a sheet pan. Drizzle with 1 tablespoon of olive oil; season with salt, pepper, and the za’atar seasoning. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 12 to 14 minutes, or until lightly browned. Leaving the oven on, remove from the oven. Place the radish pieces in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Carefully arrange on the other side of the sheet pan. Roast 10 to 12 minutes, or until tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lemon wedges.

    Step Image

    3 Make the yogurt sauce:

    Step Image

    While the vegetables roast, in a bowl, combine the yogurt, the juice of the remaining lemon wedges, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper to taste.