Barramundi Gratin with Carrots, Leeks and Spinach

Cook time:
Serves 4 Ingredients: 2 tablespoons - butter, 1 cup - julienned carrots, 2 cups - julienned leeks, white and light green parts only, 1 tablespoon - tomato paste, 2 tablespoons - all purpose flour, 1 cup - wine, 1 cup - bottled clam juice or fish stock, 1 cup - heavy cream, 1 teaspoon - salt, plus more to taste, Pepper to taste, 2 cups - baby spinach (packed), 1 tablespoon - finely minced fresh tarragon, 16 ounces - barramundi, cut into bite-sized pieces, 3 tablespoons - salted butter, 2 - cloves of garlic, finely minced or grated, 1 cup - panko breadcrumbs, 1 tablespoon - finely minced fresh parsley, 1 tablespoon - finely minced fresh chives, 1 teaspoon - finely minced fresh tarragon, 1 teaspoon - finely minced fresh chervil*, Extra fresh herbs for garnishing (optional),
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Family-Friendly

Barramundi Gratin
with Carrots, Leeks and Spinach

  • 20m prep
  • 40m cook
  • Serves 4
  • 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
1 tablespoon tomato paste
2 tablespoons all purpose enriched bleached flour
1 cup wine
1 cup clam juice
bottled, or fish stock
1 cup heavy whipping cream
1 teaspoon salt
plus more to taste
pepper/spice
to taste
2 cups baby spinach
packed
1 tablespoon tarragon
finely minced
16 ounces The Better Fish® Barramundi Skinless Fillets
cut into bite-sized pieces
3 tablespoons salted butter
2 cloves garlic
finely minced or grated
1 cup panko
1 tablespoon parsley
finely minced
1 tablespoon chive
finely minced
1 teaspoon tarragon
finely minced
1 teaspoon chervil
finely minced, can be omitted if unavailable
herb
for garnishing, optional
Servings

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
  • Crusty Bread
  • Spinach Salad
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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.

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