• • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1/4-inch-thick pieces. Halve and peel onion; slice into 1/2-inch-thick wedges. Halve potatoes lengthwise and slice into 1/2-inch-thick half-moons.

• Toss carrots and onion wedges on one side of a baking sheet with a drizzle of oil, garlic powder, salt, and pepper (for 4 servings, arrange across entire sheet). • Toss potatoes on empty side of same sheet (for 4, toss potatoes on a separate sheet) with a drizzle of oil, half the Italian Seasoning (you’ll use the rest later), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. (For 4, roast carrots and onion wedges on middle rack and potatoes on top rack.)

• Pat barramundi* dry with paper towels and season all over with remaining Italian Seasoning, salt, and pepper.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy, 2-3 minutes. • Flip and cook until opaque and cooked through, 4-5 minutes more. Turn off heat; transfer to a plate. Let pan cool slightly.

• While pan cools, halve, peel, and mince shallot. • Heat a drizzle of oil in same pan over medium-high heat. Add shallot; cook, stirring, until softened and lightly browned, 1-2 minutes. • Add 1/4 cup water, stock concentrate, and 1 TBSP butter (1⁄3 cup water and 2 TBSP butter for 4 servings). Cook, stirring, until butter has melted and sauce has slightly thickened, 1-2 minutes. Remove from heat.

• Divide barramundi, carrots and onion, and potatoes between plates in separate sections. • Top barramundi with shallot butter sauce and almonds. Serve. Barramundi is fully cooked when internal temperature reaches 145°.