Crispy Fish with Root Vegetable Purée and Blood Orange Reduction

Cook time:
Serves 4 Ingredients: 2 - medium parsnips, peeled and cubed , 1/2 - medium celery root, peeled and cubed, 4 tablespoons - butter, melted, 1 tablespoon - butter, cold, 1/2 cup - half and half, 1 cup - wine, Salt and white pepper to taste, 1 cup - fresh blood orange juice (from about 4 medium blood oranges), 1 tablespoon - sugar, 1/4 - small shallot, very thinly sliced, 1/2 - granny smith apple, julienned, 1/4 cup - fresh Italian flat leaf parsley leaves, 3 tablespoons - olive oil, divided, 2 teaspoons - fresh lemon juice, 4 - 6-ounce barramundi fillets, skin on or off,
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Entertaining

Crispy Fish with Root Vegetable Puree
and Blood Orange Reduction

  • 30m prep
  • 30m cook
  • Serves 4
  • RECIPE CREATED BY
    Nicole Gaffney

  • Pairs with Tavel Rosé

  • Perfect for Weekend

  • Perfect for Guests

Ingredients

2 parsnip
medium, peeled and cubed
½ celeriac
medium, peeled and cubed
4 tablespoons butter
melted
1 tablespoon butter
cold
½ cup half and half
1 cup wine
1 salt
1 cup fresh blood orange juice
from about 4 medium blood oranges
1 tablespoon sugar
¼ shallot
small, very thinly sliced
½ granny smith apple
julienned
¼ cup flatleaf parsley
3 tablespoons olive oil
divided
2 teaspoons fresh lemon juice
4 6-ounce The Better Fish® Barramundi Skinless Fillets
skin on or off
Servings

Nutrition per serving

Calories 469.59kcal 23%
Fat 28.91 41%
Carbs 30.9 12%
Sugars 15.88 18%
Protein 19.4 39%
Sodium 670.77mg 34%
Fiber 3.82 14%

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

Nutrition per serving

Amount per serving

Calories 469.59kcal 23%
Fat 28.91 41%
Saturated Fat 12.72 64%
Trans Fat 0.14 14%
Monounsaturated Fat 12.89 1289%
Polyunsaturated Fat 1.92 192%
Carbs 30.9 12%
Fiber 3.82 14%
Sugars 15.88 18%
Protein 19.4 39%
Cholesterol 89.83mg 30%
Sodium 670.77mg 34%
Calcium 99.9mg 12%
Magnesium 35.78mg 10%

% Daily Value*

Potassium 750.26mg 21%
Iron 1.27mg 9%
Zinc 0.66mg 7%
Phosphorus 141.15mg 20%
Vitamin A 261.38mkg 33%
Thiamin B1 0.08mg 7%
Riboflavin B2 0.13mg 9%
Niacin B3 0.85mg 5%
Vitamin B6 0.17mg 12%
Folic Acid B9 40.13mkg 20%
Vitamin B12 0.09mkg 4%
Vitamin C 32.72mg 41%
Vitamin D 7.67mkg 153%
Vitamin E 2.87mg 24%
Vitamin K 102.28mkg 136%

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

Health score

High
Medium
Low
5.3/10

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 3.82   14% DV
Protein 19.4   39% DV
Calcium 99.9mg   12% DV
Magnesium 35.78mg   10% DV
Potassium 750.26mg   21% DV
Iron 1.27mg   9% DV
Vitamin A 261.38mkg   33% DV
Vitamin C 32.72mg   41% DV

Nutrients with negative impact

Saturated Fat 12.72   64% DV
Trans Fat 0.14   14% DV
Carbs 30.9   12% DV
Sugars 15.88   18% DV
Cholesterol 89.83mg   30% DV
Sodium 670.77mg   34% DV

Seasonality speaks volumes with each bite. Winter melts away, leaving the best and brightest of her citrus to marry with spring flavors in this easy-to-prep dinner.
Savor skin-on (or off!) barramundi in a dish called Crispy Fish with Root Vegetable Purée and Blood Orange Reduction.

Instructions

Step 1
Place the parsnips and celery root in a large pot and cover with cold water. Bring up to a boil and simmer for about 20 minutes or until fork tender.
Step 2
Add blood orange juice, sugar, and a generous pinch of salt to a small saucepan. Place over medium-high heat and simmer until reduced by half, about 10 minutes. Remove from heat.
Step 3
Drain celery root and parsnips completely, then transfer to a bowl. Add melted butter, half and half, salt and white pepper. Use an immersion blender to puree until very smooth. Taste and adjust seasoning as needed, then cover and set aside in a warm place until ready to serve.
Step 4
In a small bowl, combine the shallot, apple, and parsley. Drizzle with 1 tablespoon olive oil, lemon juice, and season with salt and pepper. Gently toss to coat.
Step 5
Heat 2 tablespoons olive oil in a large skillet (well-seasoned cast iron works best) over medium-high heat. Use paper towels to pat the barramundi fillets very dry, being sure to remove as much moisture as possible. Season both sides with salt and pepper. When the oil is shimmering and almost smoking, gently place two fillets in the pan, (skin side down if using skin-on fillets). Allow to cook in the hot oil without moving for about 3 minutes.
Step 6
The fish will be ready to flip when it easily releases from the pan. If it sticks, it’s not ready. Lower the heat and give it another minute. Use a fish spatula to gently flip the fillets and cook on the other side for another 2-3 minutes, depending on thickness. Transfer to a plate and repeat with remaining fillets.
Step 7
Whisk the remaining tablespoon of butter into the blood orange reduction over low heat, then taste for seasoning and adjust as needed.
Step 8
To serve, place a generous dollop of celery root parsnip puree on each plate, then top with barramundi fillets. Drizzle the blood orange sauce around the perimeter and garnish a handful of apple parsley salad on top. Serve immediately.
Suggested sides
  • Crusty
    Bread
  • Baby Spinach
    Salad
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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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