Barramundi with Braised Artichokes, Peas & Bacon adapted from Jamie Oliver

Cook time:
Serves 4 Ingredients: Extra virgin olive oil, 8 - small shallots, 4 - sprigs of fresh thyme, 4 - violet artichokes, 3 - slices of bacon, Sherry vinegar, 1 cup - organic chicken stock, 1 - handful of frozen peas, 4 - barramundi fillets, skin on, 1 - lemon,
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Chef Inspired

Barramundi with Braised Artichokes,
Peas & Bacon adapted from Jamie Oliver

  • 10m prep
  • 50m cook
  • Serves 4
  • RECIPE CREATED BY
    Jamie Oliver

  • Pairs with Red Wine

  • Perfect for Entertaining

  • Perfect for Brunch

Ingredients

extra virgin olive oil
8 shallot
small
4 sprigs fresh thyme
4 artichoke
violet
3 slices bacon
sherry vinegar
1 cup chicken stock
organic
1 handful frozen peas
4 barramundi The Better Fish® Barramundi Skinless Fillets
skin on
1 lemon
Servings

Nutrition per serving

Calories 324.22kcal 16%
Fat 12.93 18%
Carbs 28.45 11%
Sugars 7.8 9%
Protein 26.48 53%
Sodium 376.46mg 19%
Fiber 9.77 35%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 324.22kcal 16%
Fat 12.93 18%
Saturated Fat 3.68 18%
Trans Fat 0.03 3%
Monounsaturated Fat 6.24 624%
Polyunsaturated Fat 1.85 185%
Carbs 28.45 11%
Fiber 9.77 35%
Sugars 7.8 9%
Protein 26.48 53%
Cholesterol 56.7mg 19%
Sodium 376.46mg 19%
Calcium 95.88mg 12%
Magnesium 98.71mg 26%

% Daily Value*

Potassium 1084.79mg 31%
Iron 2.93mg 21%
Zinc 1.28mg 13%
Phosphorus 205.33mg 29%
Vitamin A 95.55mkg 12%
Thiamin B1 0.24mg 22%
Riboflavin B2 0.18mg 13%
Niacin B3 3.4mg 21%
Vitamin B6 0.45mg 32%
Folic Acid B9 117.63mkg 59%
Vitamin B12 0.09mkg 4%
Vitamin C 30.6mg 38%
Vitamin D 7.73mkg 155%
Vitamin E 0.9mg 8%
Vitamin K 25.16mkg 34%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

High
Medium
Low
9.6 /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 9.77   35% DV
Protein 26.48   53% DV
Calcium 95.88mg   12% DV
Magnesium 98.71mg   26% DV
Potassium 1084.79mg   31% DV
Iron 2.93mg   21% DV
Vitamin A 95.55mkg   12% DV
Vitamin C 30.6mg   38% DV

Nutrients with negative impact

Saturated Fat 3.68   18% DV
Trans Fat 0.03   3% DV
Carbs 28.45   11% DV
Sugars 7.8   9% DV
Cholesterol 56.7mg   19% DV
Sodium 376.46mg   19% DV

Warm and comforting with memories of home. This easy dish will be a delight to make and enjoy. Recipe adapted from Jaime Oliver. Food styling and photography by Jenny Huang.

Instructions

Step 1
Heat a splash of olive oil in a shallow saucepan. Peel and add the whole shallots and thyme sprigs and cook very gently, covered, for 10 minutes, or until soft but not colored.
Step 2
Remove the outer leaves from the artichokes, cut out the hearts, then cut each artichoke into 6 pieces. Slice the bacon into 2cm strips.
Step 3
Add the artichokes and bacon to the pan and sweat gently for 5 minutes, until the fat runs from the bacon.
Step 4
Add a splash of sherry vinegar and the stock and continue to cook for about 15 minutes until the artichokes are soft when prodded with a knife.
Step 5
Add the peas; there should still be liquid in the bottom of the pan, so if it looks a little dry, add a splash of water from the kettle. Cook for 6 to 8 minutes, or until soft, then take the pan off the heat, taste and season. Set aside, covered, while you cook the fish.
Step 6
Heat a little olive oil in a non-stick pan. Season the barramundi fillets then add to the pan, skin-side down, and cook over a medium-high heat for 3 minutes, or until the skin is crisp and golden. Turn and cook for another 1 to 3 minutes, depending on the thickness of the fillet, until just cooked through.
Step 7
To finish, stir a good lug of extra virgin olive oil through the vegetables, then serve at room temperature with the fish and lemon wedges for squeezing over.
Suggested sides
  • Sautéed
    Greens
  • Wild
    Rice
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