Barramundi One Pan Dinner with Spring Vegetables

Cook time:
Serves 4 Ingredients: 2 - medium beets, any color, peeled and cubed (about 2 cups), 1/2 cup plus 4 tablespoons - olive oil, divided, Salt and pepper, to taste, 2 cups - halved or cubed (depending on size) radishes, any variety, 1/2 cup plus 1 tablespoon - extra virgin olive oil, divided, 1 bunch - thin asparagus, ends trimmed and cut into 2-inch pieces, 1/2 - lemon, thinly sliced, 4 - 5-ounce barramundi fillets, skin on or off, 1 - small clove garlic, 1/2 cup - walnuts, 2 packed cups - arugula, 1/2 - lemon, juiced,
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Family-Friendly

Barramundi Sheet Pan Dinner
with Spring Vegetables and Pesto

  • 15m prep
  • 40m cook
  • Serves 4
  • RECIPE CREATED BY
    Nicole Gaffney

  • Pairs with White Wine

  • Perfect for Weeknights

  • Perfect for Family

Ingredients

2 beetroot
medium, any color, peeled and cubed
½ cup olive oil
1 salt
to taste
2 cups radish
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
½ lemon
thinly sliced
4 5-ounce The Better Fish® Barramundi Skinless Fillets
skin on or off
1 clove garlic
small
½ cup walnut
2 cups rucola
½ fresh lemon juice
juiced
Servings

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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  • The New York Times
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  • National Geographic
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  • The Alantic
  • The Oprah Magazine

Ingredients

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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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