Barramundi with Swiss Chard & Roasted Sweet Potato by Curtis Stone

Cook time:
Serves 4 Ingredients: 4 - barramundi fillets, 1 1/2 pounds - sweet potato, peeled and cut into 2 inch chunks, 3 tablespoons - olive oil, 2 - sprigs fresh thyme, 3 - garlic cloves, crushed, 1/2 teaspoon - paprika , 1/2 teaspoon - Gg, 1/2 - small onion, finely chopped, 1/2 - bunch Swiss chard, shredded, 1 tablespoon - white raisins, 1 tablespoon - pine nuts, toasted,
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Chef Inspired

Barramundi with Swiss Chard
and Roasted Sweet Potato by Curtis Stone

  • 15m prep
  • 35m cook
  • Serves 4
  • RECIPE CREATED BY
    Curtis Stone

  • Pairs with Lemonade

  • Perfect for Weeknights

  • Perfect for Family dinner

Ingredients

4 barramundi The Better Fish® Barramundi Skinless Fillets
1.5 pounds sweet potato
peeled and cut into 2 inch chunks
3 tablespoons olive oil
2 thyme sprigs
3 garlic clove
crushed
½ teaspoon paprika powder
½ onion
small, finely chopped
½ bunch swiss chard
shredded
1 tablespoon sultana
1 tablespoon toasted pine nuts
toasted
Servings

Nutrition per serving

Calories 357.07kcal 18%
Fat 13.23 19%
Carbs 40.34 16%
Sugars 9.92 11%
Protein 20.32 41%
Sodium 211.66mg 11%
Fiber 6.4 23%

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

Nutrition per serving

Amount per serving

Calories 357.07kcal 18%
Fat 13.23 19%
Saturated Fat 2.07 10%
Monounsaturated Fat 8.22 822%
Polyunsaturated Fat 1.93 193%
Carbs 40.34 16%
Fiber 6.4 23%
Sugars 9.92 11%
Protein 20.32 41%
Cholesterol 42.53mg 14%
Sodium 211.66mg 11%
Calcium 90.76mg 11%
Magnesium 86.14mg 23%
Potassium 1083.99mg 31%

% Daily Value*

Iron 2.21mg 16%
Zinc 0.88mg 9%
Phosphorus 122.78mg 18%
Vitamin A 8066.87mkg 1008%
Thiamin B1 0.17mg 15%
Riboflavin B2 0.16mg 11%
Niacin B3 1.3mg 8%
Vitamin B6 0.46mg 33%
Folic Acid B9 28.48mkg 14%
Vitamin B12 0mkg 0%
Vitamin C 19.17mg 24%
Vitamin D 7.65mkg 153%
Vitamin E 3.07mg 26%
Vitamin K 363.8mkg 485%

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

Health score

High
Medium
Low
9.5 /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 6.4   23% DV
Protein 20.32   41% DV
Calcium 90.76mg   11% DV
Magnesium 86.14mg   23% DV
Potassium 1083.99mg   31% DV
Iron 2.21mg   16% DV
Vitamin A 8066.87mkg   1008% DV
Vitamin C 19.17mg   24% DV

Nutrients with negative impact

Saturated Fat 2.07   10% DV
Carbs 40.34   16% DV
Sugars 9.92   11% DV
Cholesterol 42.53mg   14% DV
Sodium 211.66mg   11% DV

A healthy meal that’s easy to prepare. Adapted from Chef Curtis Stone’s Australian cooking methods. Food styling & photography by Nicole Gaffney.

Instructions

Step 1
Preheat the oven to 400ºF conventional/350ºF convection oven.
Step 2
Place the sweet potato onto a baking tray and toss with a tablespoon of the oil, the thyme and 2 cloves of the garlic.
Step 3
Season with salt and pepper and roast for 30 minutes, turning occasionally until lightly browned and tender. Remove from the oven.
Step 4
Meanwhile, place a large non-stick frying pan over medium-high heat. Season the barramundi with salt and pepper on both sides and evenly sprinkle the paprika and cumin over the fish.
Step 5
Place 1 tablespoon of oil into the hot pan and cook the fish in two batches for 2-3 minutes per side, or until cooked through and golden brown. Remove the fish from the pan to a plate to rest for 2 minutes.
Step 6
Place a separate large frying pan over medium-high heat and add the remaining oil to the hot pan. Cook the onion for 2 minutes, stirring, then add the remaining garlic and Swiss chard. Cook for 2-3 minutes or until the Swiss chard is tender, then stir in the white raisins and cook for 30 seconds.
Step 7
Season to taste with salt and pepper, add the pine nuts and remove from the heat.
Step 8
Serve the roasted sweet potatoes and Swiss chard with the barramundi.
Suggested sides
  • Veggie
    Soup
  • Pickled
    Veggies
CHEF TIP

Use leftover scraps in soups, sandwiches, and mayo-based sauces.

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