This easy-to-prep and cook Pumpkin Seed Encrusted Barramundi Sandwich will definitely help you revive your weekday lunch prep. Recipe and photos by Linda Schneider of Wild Greens & Sardines.
| 1/2 cup mayonnaise | |
| 2 teaspoons fresh tarragon, chopped | |
| 1/2 small shallot, about 2 teaspoons finely diced | |
| Salt and pepper | |
| 1 (12-oz) Australis Barramundi fillets, defrosted | |
| 2 eggs, whites only | |
| 3/4 cup pumpkin seeds, roughly chopped | |
| 2 tablespoons vegetable or olive oil | |
| 2 brioche or hamburger buns, toasted | |
| 1 small tomato, sliced | |
| Lettuce leaves | |
| French fries or sweet potato fries, if desired |
Recipe developed by Wild Greens and Sardine for Australis Barramundi
| 1. | Combine the mayonnaise, tarragon, and shallot in a bowl. Season with salt and pepper. Stir to combine. |
| 2. | Pat barramundi fillets dry with paper towels. Season with salt and pepper. Whisk the egg whites until frothy, about 30 seconds. Dip and coat fillets in egg whites. Next, coat and press pumpkin seeds to fillets on both sides. |
| 3. | Heat the oil over medium heat. When hot, add the fish and cook for 2 minutes. Flip and cook another 2 minutes. Repeat in batches as needed. |
| 4. | Spread the tarragon-mayonnaise on each bun. Toast them under the broiler for 30 seconds to 1 minute, if you’d like. Stack the barramundi, tomato slices, and lettuce. Serve with French fries or sweet potato fries, if desired. |
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