Barramundi in Parchment with Lemons, Dates and Toasted Almonds

Cook time:
Serves 2 Ingredients: 2 - 6-oz barramundi fillets, 1 - whole lemon, 1 - medium shallot, peeled and thinly sliced, 6 ounces - baby spinach, 2 tablespoons - olive oil, 1/4 cup - unsalted almonds, coarsely chopped, 4 - Medjool dates, pitted and finely chopped, 1/4 cup - fresh flat-leaf parsley, chopped, Salt and pepper,
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Entertaining

Barramundi in Parchment with
Lemons, Dates and Toasted Almonds

  • 10m prep
  • 10m cook
  • Serves 2
  • RECIPE CREATED BY
    Friends & Family

  • Pairs with Sauvignon Blanc

  • Perfect for Weeknights

  • Perfect for Couples

Ingredients

2 6-oz The Better Fish® Barramundi Skinless Fillets
1 lemon
whole
1 shallot
medium, peeled and thinly sliced
6 ounces baby spinach
2 tablespoons olive oil
¼ cup roasted almond
coarsely chopped
4 medjool dates
pitted and finely chopped
¼ cup flatleaf parsley
chopped
salt
Servings

Nutrition per serving

Calories 525.63kcal 26%
Fat 27.54 39%
Carbs 34.97 13%
Sugars 23.1 26%
Protein 40.49 81%
Sodium 580.78mg 29%
Fiber 7.62 27%

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

Nutrition per serving

Amount per serving

Calories 525.63kcal 26%
Fat 27.54 39%
Saturated Fat 3.75 19%
Monounsaturated Fat 17.4 1740%
Polyunsaturated Fat 4.39 439%
Carbs 34.97 13%
Fiber 7.62 27%
Sugars 23.1 26%
Protein 40.49 81%
Cholesterol 85.05mg 28%
Sodium 580.78mg 29%
Calcium 200.9mg 25%
Magnesium 148.09mg 39%
Potassium 1519.78mg 43%

% Daily Value*

Iron 4.25mg 30%
Zinc 1.36mg 14%
Phosphorus 171.7mg 25%
Vitamin A 2596.77mkg 325%
Thiamin B1 0.13mg 12%
Riboflavin B2 0.35mg 25%
Niacin B3 1.99mg 12%
Vitamin B6 0.34mg 24%
Folic Acid B9 194.33mkg 97%
Vitamin B12 0mkg 0%
Vitamin C 50.36mg 63%
Vitamin D 15.31mkg 306%
Vitamin E 9.08mg 76%
Vitamin K 544.03mkg 725%

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

Health score

High
Medium
Low
9.4 /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 7.62   27% DV
Protein 40.49   81% DV
Calcium 200.9mg   25% DV
Magnesium 148.09mg   39% DV
Potassium 1519.78mg   43% DV
Iron 4.25mg   30% DV
Vitamin A 2596.77mkg   325% DV
Vitamin C 50.36mg   63% DV

Nutrients with negative impact

Saturated Fat 3.75   19% DV
Carbs 34.97   13% DV
Sugars 23.1   26% DV
Cholesterol 85.05mg   28% DV
Sodium 580.78mg   29% DV

Delicate flavors from afar evoke a desert oasis… While this simple yet stunning dish makes the perfect weeknight dinner à deux, it also shines when scaled up for a group. Plated straight from your oven like intimately wrapped packages, Barramundi in Parchment with Lemons, Dates and Toasted Almonds imparts the gift of hospitality shared throughout middle eastern cultures—and brings it home to your table. Recipe, food styling and photography by Rachel Winkler of Little Chef Big Appetite.

Instructions

Step 1
Preheat oven to 400 degrees F.
Step 2
Dry the barramundi fillets with a paper towel and sprinkle each piece generously with salt and pepper. Set aside. Zest the entire lemon and then cut half of the lemon into 4-5 thin slices. Juice the remaining half of the lemon into a small bowl and set aside.
Step 3
Lay two large pieces of parchment paper (about 12″ x 12″) side by side. Divide the sliced shallots and baby spinach between each piece of parchment, and sprinkle the spinach and shallots with a pinch of salt and pepper. Place the barramundi fillets on top of the spinach and shallots, and top each fillet with the thin lemon slices. Drizzle about 1 Tablespoon of olive oil over the fillets. One sheet at a time, close the parchment paper packets: bring two opposite sides of the paper together and fold them together several times to create a tight seal. Then fold up each end of the paper to create a tight seal on all sides. It’s fine if the seals loosen slightly in this process.
Step 4
Place the parchment paper packets on a large baking sheet and bake the barramundi on the middle rack of the oven for 10-12 minutes, or until the fish is tender and flakes easily.
Step 5
While the fish is cooking, bring a small skillet to medium heat. Add the remaining tablespoon of olive oil to the pan, and once hot add the chopped almonds. Sauté for 2 minutes, then add the dates and cook until warmed through, stirring regularly, about an additional 2 minutes. Turn off the heat and stir in the lemon zest, lemon juice, and parsley. Season with a pinch of salt and pepper, or to taste.
Step 6
Open the barramundi packets and transfer the fish, spinach, shallots, and lemon slices to two plates. Top each piece of barramundi with the date-almond mixture and serve immediately.
Suggested sides
  • Israeli
    Couscous
  • Broccoli
    Rabe
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