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.
Step 1Combine the mayonnaise, tarragon, and shallot in a bowl. Season with salt and pepper. Stir to combine.
Step 2Pat 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.
Step 3Heat 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.
Step 4Spread 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.