Family-Friendly
Barramundi Gratin
with Carrots, Leeks and Spinach
- 20m prep
- 40m cook
- Serves 4
Barramundi Gratin
-
RECIPE CREATED BY
Nicole Gaffney -
Pairs with Sauvignon Blanc
-
Perfect for Weeknight Dinners
-
Perfect for Dinner Parties
Ingredients
2
tablespoons
butter
1
cup
carrot matchsticks
2
cups
leek
julienned, white and light green parts only
julienned, white and light green parts only
1
tablespoon
tomato paste
2
tablespoons
all purpose enriched bleached flour
1
cup
wine
1
cup
clam juice
bottled, or fish stock
bottled, or fish stock
1
cup
heavy whipping cream
1
teaspoon
salt
plus more to taste
plus more to taste
pepper/spice
to taste
to taste
2
cups
baby spinach
packed
packed
1
tablespoon
tarragon
finely minced
finely minced
16
ounces
The Better Fish® Barramundi Skinless Fillets
cut into bite-sized pieces
cut into bite-sized pieces
3
tablespoons
salted butter
2
cloves
garlic
finely minced or grated
finely minced or grated
1
cup
panko
1
tablespoon
parsley
finely minced
finely minced
1
tablespoon
chive
finely minced
finely minced
1
teaspoon
tarragon
finely minced
finely minced
1
teaspoon
chervil
finely minced, can be omitted if unavailable
finely minced, can be omitted if unavailable
herb
for garnishing, optional
for garnishing, optional
Nutrition per serving
| Calories | 552kcal | 28% |
|---|---|---|
| Fat | 36.88 | 53% |
| Carbs | 30.27 | 12% |
| Sugars | 7.03 | 8% |
| Protein | 22.32 | 45% |
| Sodium | 1264.34mg | 63% |
| Fiber | 2.99 | 11% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Nutrition per serving
Amount per serving
| Calories | 552kcal | 28% |
|---|---|---|
| Fat | 36.88 | 53% |
| Saturated Fat | 23.11 | 116% |
| Trans Fat | 1.09 | 109% |
| Monounsaturated Fat | 9.28 | 928% |
| Polyunsaturated Fat | 1.64 | 164% |
| Carbs | 30.27 | 12% |
| Fiber | 2.99 | 11% |
| Sugars | 7.03 | 8% |
| Protein | 22.32 | 45% |
| Cholesterol | 149.28mg | 50% |
| Sodium | 1264.34mg | 63% |
| Calcium | 120.81mg | 15% |
| Magnesium | 43.11mg | 11% |
% Daily Value*
| Potassium | 845.71mg | 24% |
|---|---|---|
| Iron | 2.52mg | 18% |
| Zinc | 0.54mg | 5% |
| Phosphorus | 94.29mg | 13% |
| Vitamin A | 2690.1mkg | 336% |
| Thiamin B1 | 0.11mg | 10% |
| Riboflavin B2 | 0.22mg | 16% |
| Niacin B3 | 1.11mg | 7% |
| Vitamin B6 | 0.24mg | 17% |
| Folic Acid B9 | 82.75mkg | 41% |
| Vitamin B12 | 0.12mkg | 5% |
| Vitamin C | 15.69mg | 20% |
| Vitamin D | 8.59mkg | 172% |
| Vitamin E | 2.07mg | 17% |
| Vitamin K | 118.57mkg | 158% |
* Percent Daily Values based on a 2,000 calorie diet.
Health score
High
Medium
Low
2.8
/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 2.99 | 11% DV |
| Protein 22.32 | 45% DV |
| Calcium 120.81mg | 15% DV |
| Magnesium 43.11mg | 11% DV |
| Potassium 845.71mg | 24% DV |
| Iron 2.52mg | 18% DV |
| Vitamin A 2690.1mkg | 336% DV |
| Vitamin C 15.69mg | 20% DV |
Nutrients with negative impact
| Saturated Fat 23.11 | 116% DV |
| Trans Fat 1.09 | 109% DV |
| Carbs 30.27 | 12% DV |
| Sugars 7.03 | 8% DV |
| Cholesterol 149.28mg | 50% DV |
| Sodium 1264.34mg | 63% DV |
Quintessential fall in each bite. Taste the bounty of fall in this easy-to-prep dinner. You’ll be looking forward to this meal all day long! Meaty barramundi baked together with carrots, leeks, and spinach and finished with a satisfyingly crumbly crust. Does it get better than this!?
Instructions
Step 1
Melt butter in a large sauté pan over medium heat, then add the carrots and leeks. Sauté until softened, but not browned, about 5 minutes. Add the tomato paste and cook for one minute, then sprinkle the flour over top and stir until evenly distributed. Add the wine, clam juice or fish stock, and heavy cream, then season with 1 teaspoon of salt and pepper to taste. Stir and simmer until the sauce has reduced by half, about 10 minutes.
Step 2
Taste the sauce and add more salt if needed (fish stock and clam juice salinity will vary), then stir in the spinach until just wilted. Remove from the heat and stir in the tarragon.
Step 3
Next, make the topping. Melt butter in a medium sauté pan over medium heat. Add the garlic and panko breadcrumbs, then stir constantly until they start to turn light golden brown. Remove from the heat and stir in the parsley, chives, tarragon and chervil.
Step 4
Preheat the oven to 400 degrees. Season the barramundi pieces with salt and pepper on all sides, then divide them between 4 ramekins (alternatively you could place them all in one large ramekin or baking dish). Spoon the vegetables and sauce over top, then use the back of a spoon to gently press down and spread out into an even layer. Sprinkle the breadcrumb mixture over top, then place the ramekins on a baking sheet.
Step 5
Bake for about 20 minutes, but keep an eye out to make sure the tops don’t burn. Check the center of one ramekin to make sure the fish is fully cooked through, then allow to cool down for5 minutes before serving. Sprinkle with more fresh herbs if desired.
Suggested sides
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Crusty Bread
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Spinach Salad
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