Chef Inspired
Baked Barramundi with Harissa
Sheet Pan Dinner
- 15m prep
- 50m cook
- Serves 4
Baked Barramundi with Harissa
-
RECIPE CREATED BY
Team Australis -
Pairs with Beer
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Perfect for Date Night
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Perfect for Entertaining
Ingredients
6
tablespoons
olive oil
2
tablespoons
harissa paste
6
spring onion
halved lengthwise lions
halved lengthwise lions
1
pound
new potato
scrubbed, thinly sliced
scrubbed, thinly sliced
4
x
The Better Fish® Barramundi Skinless Fillets
1
lemon wedge
1
kosher salt
Nutrition per serving
| Calories | 388.23kcal | 19% |
|---|---|---|
| Fat | 24.39 | 35% |
| Carbs | 23.97 | 9% |
| Sugars | 1.91 | 2% |
| Protein | 19.44 | 39% |
| Sodium | 423.5mg | 21% |
| Fiber | 4.07 | 15% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Nutrition per serving
Amount per serving
| Calories | 388.23kcal | 19% |
|---|---|---|
| Fat | 24.39 | 35% |
| Saturated Fat | 3.42 | 17% |
| Monounsaturated Fat | 15.6 | 1560% |
| Polyunsaturated Fat | 2.32 | 232% |
| Carbs | 23.97 | 9% |
| Fiber | 4.07 | 15% |
| Sugars | 1.91 | 2% |
| Protein | 19.44 | 39% |
| Cholesterol | 42.53mg | 14% |
| Sodium | 423.5mg | 21% |
| Calcium | 50.2mg | 6% |
| Magnesium | 31.27mg | 8% |
| Potassium | 832.77mg | 24% |
% Daily Value*
| Iron | 2.08mg | 15% |
|---|---|---|
| Zinc | 0.43mg | 4% |
| Phosphorus | 73.88mg | 11% |
| Vitamin A | 68.42mkg | 9% |
| Thiamin B1 | 0.1mg | 9% |
| Riboflavin B2 | 0.05mg | 4% |
| Niacin B3 | 1.33mg | 8% |
| Vitamin B6 | 0.36mg | 26% |
| Folic Acid B9 | 31.81mkg | 16% |
| Vitamin B12 | 0mkg | 0% |
| Vitamin C | 28.29mg | 35% |
| Vitamin D | 7.65mkg | 153% |
| Vitamin E | 3.21mg | 27% |
| Vitamin K | 62.12mkg | 83% |
* Percent Daily Values based on a 2,000 calorie diet.
Health score
High
Medium
Low
8.6/10
Health score
Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:
Nutrients with positive impact
| Fiber 4.07 | 15% DV |
| Protein 19.44 | 39% DV |
| Calcium 50.2mg | 6% DV |
| Magnesium 31.27mg | 8% DV |
| Potassium 832.77mg | 24% DV |
| Iron 2.08mg | 15% DV |
| Vitamin A 68.42mkg | 9% DV |
| Vitamin C 28.29mg | 35% DV |
Nutrients with negative impact
| Saturated Fat 3.42 | 17% DV |
| Carbs 23.97 | 9% DV |
| Sugars 1.91 | 2% DV |
| Cholesterol 42.53mg | 14% DV |
| Sodium 423.5mg | 21% DV |
Smoky, spicy Tunisian flavor on a beautiful cut of fish. Sheet pan dinners are a weeknight savior—they combine baking and broiling so that the dish has as many textures as it does flavor, with minimal clean-up! This Baked Barramundi with Harissa, Potatoes, and Spring Onions recipe yields perfectly-browned barramundi and tender vegetables with tangy spiciness and complexity. A recipe adapted from Alison Roman for Bon Appetit.
Instructions
Step 1
Place an oven rack in the upper third of the oven. Preheat to 425 degrees F.
Step 2
Combine oil and harissa in a small bowl; adjust flavor with more harissa if needed (spice and flavor vary from brand to brand.)
Step 3
Toss onions and potatoes with half of the harissa mixture in a large baking dish, season with salt and pepper, then add 1/4 cup water. Roast, tossing once, until potatoes are fork-tender, 20-25 minutes.
Step 4
Meanwhile, score skin side of fillets about 1/4′ deep; season with salt and pepper. Rub remaining harissa mixture all over fish, getting into the score marks.
Step 5
Remove onions and potatoes from oven and heat broiler. Place fish skin side up on top of vegetables and broil until onions and potatoes are tender and fish is cooked through and starting to brown on top, 8-10 minutes.
Step 6
Serve fish and vegetables with lemon wedges for squeezing over.
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