Barramundi Sheet Pan Supper with Fennel, Sausage, and Grapes

Cook time:
Serves 4 Ingredients: 1 - large bulb of fennel (or 2 smaller bulbs), trimmed, cored and sliced, 1 - medium yellow onion, peeled, halved and sliced, 2 teaspoons - fennel seeds, cracked or coarsely ground in a mortar, 4 tablespoons - olive oil, divided, Salt and pepper, to taste, 1 bunch - red seedless grapes (about 1 lb), separated into clusters, 1 lb - sweet Italian sausage, cut into bite sized pieces, 1/4 cup - sherry vinegar, 4 - 5-ounce barramundi fillets, 1/2 cup - whole walnuts, 1/2 cup - Italian flat leaf parsley leaves,
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Family-Friendly

Barramundi Sheet Pan Supper
with Fennel, Sausage, and Grapes

  • 15m prep
  • 42m cook
  • Serves 4
  • RECIPE CREATED BY
    Nicole Gaffney

  • Pairs with Sauvignon Blanc

  • Perfect for Weeknight Dinners

  • Perfect for Parties

Ingredients

1 bulb fennel
or 2 smaller bulbs, trimmed, cored and sliced
1 brown onion
medium, peeled, halved and sliced
2 teaspoons fennel seed
cracked or coarsely ground in a mortar
4 tablespoons olive oil
divided
1 salt
to taste
1 bunch red seedless grapes
separated into clusters
1 lb sweet italian sausage
cut into bite sized pieces
¼ cup sherry vinegar
4 5-ounce The Better Fish® Barramundi Skinless Fillets
½ cup walnut
½ cup flatleaf parsley
Servings

Nutrition per serving

Calories 623.42kcal 31%
Fat 38.42 55%
Carbs 33.49 13%
Sugars 20.45 23%
Protein 39.73 79%
Sodium 904.46mg 45%
Fiber 5.43 19%

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

Nutrition per serving

Amount per serving

Calories 623.42kcal 31%
Fat 38.42 55%
Saturated Fat 7.46 37%
Monounsaturated Fat 16.5 1650%
Polyunsaturated Fat 11.82 1182%
Carbs 33.49 13%
Fiber 5.43 19%
Sugars 20.45 23%
Protein 39.73 79%
Cholesterol 76.54mg 26%
Sodium 904.46mg 45%
Calcium 122.87mg 15%
Magnesium 74.09mg 20%
Potassium 1161.05mg 33%

% Daily Value*

Iron 3.61mg 26%
Zinc 2.72mg 27%
Phosphorus 257.97mg 37%
Vitamin A 383.71mkg 48%
Thiamin B1 0.36mg 33%
Riboflavin B2 0.28mg 20%
Niacin B3 2.95mg 18%
Vitamin B6 0.46mg 33%
Folic Acid B9 53.95mkg 27%
Vitamin B12 1.18mkg 47%
Vitamin C 23.58mg 29%
Vitamin D 7.65mkg 153%
Vitamin E 2.8mg 23%
Vitamin K 185.83mkg 248%

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

Health score

High
Medium
Low
8.3/10

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 5.43   19% DV
Protein 39.73   79% DV
Calcium 122.87mg   15% DV
Magnesium 74.09mg   20% DV
Potassium 1161.05mg   33% DV
Iron 3.61mg   26% DV
Vitamin A 383.71mkg   48% DV
Vitamin C 23.58mg   29% DV

Nutrients with negative impact

Saturated Fat 7.46   37% DV
Carbs 33.49   13% DV
Sugars 20.45   23% DV
Cholesterol 76.54mg   26% DV
Sodium 904.46mg   45% DV

It’s all in the pan! Enjoy an amazing meal with next-to-nothing clean up after a long day.
The sweetness of the grapes blends perfectly with the spiciness of the sausage and the meatiness of the barramundi in this one-pan wonder supper.

Instructions

Step 1
Preheat the oven to 425 degrees. Toss the fennel, onion, fennel seed, 2 tablespoons olive oil, salt and pepper together on a large sheet pan. Place in the oven and bake for 15 minutes, then give everything a good stir. Distribute the grapes and Italian sausage around the sheet pan, then drizzle the grapes with 1 tablespoon olive oil and bake for an additional 15 minutes.
Step 2
Remove the pan from the oven and pour the sherry vinegar all over and use a spatula to gently scrape up any bits from the bottom of the pan. Place the barramundi fillets on top, then drizzle each with the remaining tablespoon of olive oil and season generously with salt and pepper. Scatter the walnuts around the pan, then bake for another 10 minutes.
Step 3
Move the baking sheet to the top rack of the oven and set the broiler to high. Broil for 1-2 minutes, while keeping a close eye, until everything is evenly browned on top. Remove the pan from the oven and sprinkle with parsley. Serve immediately.
Suggested sides
  • Brown Rice
  • Spinach Salad
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  • The New York Times
  • Time Magazine
  • bon appetit
  • National Geographic
  • Cooking Light
  • The Alantic
  • The Oprah Magazine

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