Barramundi with Light Cream and Tomato Sauce

Cook time:
Recipes Where to Buy

Barramundi with Light Cream and Tomato Sauce

  • 20m prep
  • 18m cook
  • Serves 3


3 x The Better Fish® Barramundi Skin-on Portion
1 cup cherry tomato
cut in half
1 cup leek
cup white wine
3 tablespoons heavy whipping cream
½ tablespoon tomato paste
½ tablespoon dill

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

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


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.
  • The New York Times
  • Time Magazine
  • bon appetit
  • National Geographic
  • Cooking Light
  • The Alantic
  • The Oprah Magazine


Ingredients was where

Share List

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.