Baked Barramundi with Harissa, Potatoes and Spring Onions

Cook time:
Serves 4 Ingredients: 6 tablespoons - olive oil, 2 tablespoons - harissa paste, 6 - spring onions, halved lengthwise, or 8 whole scallions, 1 pound - new potatoes, scrubbed, thinly sliced, 4 - 6 oz skin on Australis Barramundi fillets, lemon wedges, kosher salt and freshly ground black pepper,
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Chef Inspired

Baked Barramundi with Harissa
Sheet Pan Dinner

  • 15m prep
  • 50m cook
  • Serves 4
    Team Australis

  • Pairs with Beer

  • Perfect for Date Night

  • Perfect for Entertaining


6 tablespoons olive oil
2 tablespoons harissa paste
6 spring onion
halved lengthwise lions
1 pound new potato
scrubbed, thinly sliced
4 x The Better Fish® Barramundi Skinless Fillets
lemon wedge
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

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.


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.
  • The New York Times
  • Time Magazine
  • bon appetit
  • National Geographic
  • Cooking Light
  • The Alantic
  • The Oprah Magazine


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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.