Family-Friendly
Barramundi with Light Cream and Tomato Sauce
- 20m prep
- 18m cook
- Serves 3
-
RECIPE CREATED BY
Fans & Friends
Ingredients
3
x
The Better Fish® Barramundi Skin-on Portion
1
cup
cherry tomato
cut in half
cut in half
1
cup
leek
chopped
chopped
⅓
cup
white wine
3
tablespoons
heavy whipping cream
½
tablespoon
tomato paste
½
tablespoon
dill
chopped
chopped
Nutrition per serving
| Calories | 163.69kcal | 8% |
|---|---|---|
| Fat | 7.84 | 11% |
| Carbs | 7.74 | 3% |
| Sugars | 3.49 | 4% |
| Protein | 12.22 | 24% |
| Sodium | 38.09mg | 2% |
| Fiber | 1.24 | 4% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Nutrition per serving
Amount per serving
| Calories | 163.69kcal | 8% |
|---|---|---|
| Fat | 7.84 | 11% |
| Saturated Fat | 4.31 | 22% |
| Trans Fat | 0.18 | 18% |
| Monounsaturated Fat | 1.37 | 137% |
| Polyunsaturated Fat | 0.33 | 33% |
| Carbs | 7.74 | 3% |
| Fiber | 1.24 | 4% |
| Sugars | 3.49 | 4% |
| Protein | 12.22 | 24% |
| Cholesterol | 45.16mg | 15% |
| Sodium | 38.09mg | 2% |
| Calcium | 39.79mg | 5% |
| Magnesium | 18.62mg | 5% |
% Daily Value*
| Potassium | 430.48mg | 12% |
|---|---|---|
| Iron | 0.93mg | 7% |
| Zinc | 0.21mg | 2% |
| Phosphorus | 37.95mg | 5% |
| Vitamin A | 352.63mkg | 44% |
| Thiamin B1 | 0.04mg | 4% |
| Riboflavin B2 | 0.06mg | 4% |
| Niacin B3 | 0.54mg | 3% |
| Vitamin B6 | 0.13mg | 9% |
| Folic Acid B9 | 27.76mkg | 14% |
| Vitamin B12 | 0.02mkg | 1% |
| Vitamin C | 11.12mg | 14% |
| Vitamin D | 5.34mkg | 107% |
| Vitamin E | 0.8mg | 7% |
| Vitamin K | 18.76mkg | 25% |
* Percent Daily Values based on a 2,000 calorie diet.
Health score
High
Medium
Low
6.6/10
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 1.24 | 4% DV |
| Protein 12.22 | 24% DV |
| Calcium 39.79mg | 5% DV |
| Magnesium 18.62mg | 5% DV |
| Potassium 430.48mg | 12% DV |
| Iron 0.93mg | 7% DV |
| Vitamin A 352.63mkg | 44% DV |
| Vitamin C 11.12mg | 14% DV |
Nutrients with negative impact
| Saturated Fat 4.31 | 22% DV |
| Trans Fat 0.18 | 18% DV |
| Carbs 7.74 | 3% DV |
| Sugars 3.49 | 4% DV |
| Cholesterol 45.16mg | 15% DV |
| Sodium 38.09mg | 2% DV |
A simple recipe with a few ingredients especially designed to really enhance the mild and buttery flavor of the Barramundi.
Recipe and photography by Oriana Matheus @123gourmet
Instructions
Step 1
Turn on the oven to 425 F.
Step 2
Heat about 2 tbsp of olive oil on a pan, add the leeks and season with salt. Cook the leeks until they start turning transparent and soft.
Step 3
Add the white wine and let it evaporate for 2 minutes. Add the cream and the tomato paste. Cook some more stirring often, until the sauce is reduced almost by half.
Step 4
Spray a baking dish with olive oil and place the barramundi fillet on top. Season with salt and pour the cream sauce over it. Top with the tomatoes and chopped dill.
Step 5
Bake for 16-20min
Step 6
Optional: A great garnish is fried leeks. Cut some of the leftover leek in thin slices, coat with olive oil, season with salt and air fry at 400F for 5 minutes.
