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

Ingredients 15 total

• 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.