Family-Friendly
Barramundi Sheet Pan Dinner
with Spring Vegetables and Pesto
- 15m prep
- 40m cook
- Serves 4
Barramundi Sheet Pan Dinner
-
RECIPE CREATED BY
Nicole Gaffney -
Pairs with White Wine
-
Perfect for Weeknights
-
Perfect for Family
Ingredients
2
beetroot
medium, any color, peeled and cubed
medium, any color, peeled and cubed
½
cup
olive oil
1
salt
to taste
to taste
2
cups
radish
halved or cubed, depending on size, any variety
halved or cubed, depending on size, any variety
½
cup
extra virgin olive oil
1
bunch
asparagus
thin, ends trimmed and cut into 2-inch pieces
thin, ends trimmed and cut into 2-inch pieces
½
lemon
thinly sliced
thinly sliced
4
5-ounce
The Better Fish® Barramundi Skinless Fillets
skin on or off
skin on or off
1
clove
garlic
small
small
½
cup
walnut
2
cups
rucola
½
fresh lemon juice
juiced
juiced
Nutrition per serving
| Calories | 933.83kcal | 47% |
|---|---|---|
| Fat | 89.3 | 128% |
| Carbs | 16.39 | 6% |
| Sugars | 8.34 | 9% |
| Protein | 23.04 | 46% |
| Sodium | 301.65mg | 15% |
| Fiber | 6.44 | 23% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Nutrition per serving
Amount per serving
| Calories | 933.83kcal | 47% |
|---|---|---|
| Fat | 89.3 | 128% |
| Saturated Fat | 12.09 | 60% |
| Monounsaturated Fat | 56.44 | 5644% |
| Polyunsaturated Fat | 17.61 | 1761% |
| Carbs | 16.39 | 6% |
| Fiber | 6.44 | 23% |
| Sugars | 8.34 | 9% |
| Protein | 23.04 | 46% |
| Cholesterol | 42.53mg | 14% |
| Sodium | 301.65mg | 15% |
| Calcium | 93.98mg | 12% |
| Magnesium | 71.65mg | 19% |
| Potassium | 957.78mg | 27% |
% Daily Value*
| Iron | 3.8mg | 27% |
|---|---|---|
| Zinc | 1.55mg | 16% |
| Phosphorus | 161.61mg | 23% |
| Vitamin A | 273.46mkg | 34% |
| Thiamin B1 | 0.23mg | 21% |
| Riboflavin B2 | 0.21mg | 15% |
| Niacin B3 | 1.48mg | 9% |
| Vitamin B6 | 0.3mg | 21% |
| Folic Acid B9 | 164.41mkg | 82% |
| Vitamin B12 | 0mkg | 0% |
| Vitamin C | 24.68mg | 31% |
| Vitamin D | 7.65mkg | 153% |
| Vitamin E | 11.93mg | 99% |
| Vitamin K | 93.07mkg | 124% |
* Percent Daily Values based on a 2,000 calorie diet.
Health score
High
Medium
Low
7.6/10
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 6.44 | 23% DV |
| Protein 23.04 | 46% DV |
| Calcium 93.98mg | 12% DV |
| Magnesium 71.65mg | 19% DV |
| Potassium 957.78mg | 27% DV |
| Iron 3.8mg | 27% DV |
| Vitamin A 273.46mkg | 34% DV |
| Vitamin C 24.68mg | 31% DV |
Nutrients with negative impact
| Saturated Fat 12.09 | 60% DV |
| Carbs 16.39 | 6% DV |
| Sugars 8.34 | 9% DV |
| Cholesterol 42.53mg | 14% DV |
| Sodium 301.65mg | 15% DV |
Delight your senses—and those who gather at your table—with the aromas of the season. Looking for a healthy, affordable feast that’ll satisfy even the picky eaters in your family? Barramundi One Pan Dinner with Spring Vegetables and Arugula Pesto is what you seek! Recipe, food styling, and photography by Coley Cooks.
Instructions
Step 1
Preheat the oven to 425 degrees F.
Step 2
Toss the beets with one tablespoon olive oil, salt, and pepper. then spread out onto a large sheet pan. Bake for 15 minutes, then add the radishes. Drizzle with an additional tablespoon of olive oil, mix together, then bake for another 15-20 minutes, or until the beets and radishes are tender and browned.
Step 3
Add the asparagus, drizzle with another tablespoon of olive oil, season with more salt and pepper, then mix to evenly distribute. Scatter lemon slices around the pan, then top with barramundi fillets. Season fillets generously with salt and pepper, then drizzle them with a tablespoon of olive oil. Bake for about 10 minutes or until the fish is opaque throughout.
Step 4
While the fish cooks, make the pesto. Add the garlic, walnuts, and arugula to the bowl of a food processor. Season with salt and pepper, then pulse to break everything up. Let the motor run while slowly streaming in the remaining 1/2 cup of olive oil. Taste for seasoning and adjust as needed.
Step 5
When the fish is cooked, remove the pan from the oven and squeeze lemon juice all over. Spoon the pesto over the fish and vegetables. Serve with more pesto on the side.
Suggested sides
-
Leafy Green
Salad -
Purple
Hull Peas
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