Fire Roasted Barramundi with Kabocha, Endive and Lardo by Anita Lo

Cook time:
Serves 2 Ingredients: 2 - 5.5 oz barramundi fillet, skin on, Olive oil, Salt to taste, Pepper to taste, 2 - half moons of kabocha, about 3.5” long, 1” thick at skin, 1 - large endive, cut in half lengthwise, 1 tablespoon - lemon juice, 2 teaspoons - honey, 2 tablespoons - olive oil, 1 - sprig of thyme, 1 tablespoon - Dijon mustard, 2 tablespoon - lemon juice, 1 - small clove garlic, pasted (or to taste), 1/4 cup - extra virgin olive oil, 2 - pinches red pepper flakes, 2 - thin slices lardo, about 3” x 1", Pinch of fresh thyme leaves,
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Chef Inspired

Fire Roasted Fillet of Barramundi with Kabocha,
Caramelized Endive and Lardo by Anita Lo

  • 30m prep
  • 45m cook
  • Serves 2
    Anita Lo

  • Pairs With White Wine

  • Perfect For Fall Feast

  • Perfect for Parties


2 x The Better Fish® Barramundi Skinless Fillets
skin on
olive oil
to taste
to taste
½ moons kabocha squash
about 3.5'' long and 1'' thick at skin
1 endive
large, cut in half lengthwise
1 tablespoon lemon juice
2 teaspoons honey
2 tablespoons olive oil
1 sprig fresh thyme
1 tablespoon dijon mustard
2 tablespoon lemon juice
1 clove garlic
small, pasted, or to taste
¼ cup extra virgin olive oil
2 pinches crushed red chilli peppers
2 slices lardo
thin, about 3'' x 1"
pinch thyme leaves

Nutrition per serving

Calories 776.82kcal 39%
Fat 61.45 88%
Carbs 18.35 7%
Sugars 7.28 8%
Protein 38.65 77%
Sodium 516.23mg 26%
Fiber 8.92 32%

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

Nutrition per serving

Amount per serving

Calories 776.82kcal 39%
Fat 61.45 88%
Saturated Fat 8.06 40%
Monounsaturated Fat 36.46 3646%
Polyunsaturated Fat 5.65 565%
Carbs 18.35 7%
Fiber 8.92 32%
Sugars 7.28 8%
Protein 38.65 77%
Cholesterol 85.05mg 28%
Sodium 516.23mg 26%
Calcium 158.23mg 20%
Magnesium 43.54mg 12%
Potassium 1449.54mg 41%

% Daily Value*

Iron 2.71mg 19%
Zinc 2.1mg 21%
Phosphorus 80.58mg 12%
Vitamin A 1806.96mkg 226%
Thiamin B1 0.22mg 20%
Riboflavin B2 0.23mg 16%
Niacin B3 1.25mg 8%
Vitamin B6 0.1mg 7%
Folic Acid B9 370.31mkg 185%
Vitamin B12 0mkg 0%
Vitamin C 28.73mg 36%
Vitamin D 15.31mkg 306%
Vitamin E 8.39mg 70%
Vitamin K 625.98mkg 835%

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

Health score

8.9 /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 8.92   32% DV
Protein 38.65   77% DV
Calcium 158.23mg   20% DV
Magnesium 43.54mg   12% DV
Potassium 1449.54mg   41% DV
Iron 2.71mg   19% DV
Vitamin A 1806.96mkg   226% DV
Vitamin C 28.73mg   36% DV

Nutrients with negative impact

Saturated Fat 8.06   40% DV
Carbs 18.35   7% DV
Sugars 7.28   8% DV
Cholesterol 85.05mg   28% DV
Sodium 516.23mg   26% DV

Seared with sophistication. Chef Anita Lo brings together the hearty rich flavors of fall with the lightness of barramundi. Recipe courtesy of Anita Lo, Executive Chef and Mary Attea, Sous Chef of Annisa. Food styling and photography by Nicole Gaffney.


Step 1
Preheat an oven to 375 degrees F. Coat the slices of kabocha with olive oil and season with salt and pepper on both sides. Place to one side of a sheet pan. Mix the 1 tablespoon of lemon juice with the honey and the 2 tablespoons of olive oil and coat the halved endive with it on all sides. Place on the other side of the sheet pan with the sprig of thyme tucked beneath the halves, away from the kabocha and bake, until golden brown and cooked through, about 20 minutes.
Step 2
In the meantime, make the vinaigrette: place the Dijon in a small bowl and whisk in the 2 tablespoons of lemon juice and the garlic. Slowly whisk in the extra virgin olive oil to emulsify, then season with salt and pepper to taste. Score the skin side of the barramundi with a sharp knife in a cross hatch pattern to prevent curling.
Step 3
Season the fillets of barramundi with salt and pepper and lightly coat with olive oil. Use a blow torch to lightly scorch the skin. Alternately, place the fillets skin side down on an oiled metal rack and place directly into the fire of your gas stove to sear. Finish the cooking in the oven—It should only take a minute or two on the same sheet tray as the vegetables.
Step 4
To serve, divide the roasted kabocha and endive among two plates, discarding the thyme sprig. Decorate the plate with the vinaigrette and drape a piece of lardo over each piece of kabocha. Sprinkle with the thyme and red pepper flakes and serve.
Suggested sides
  • Quinoa
  • Farmers
    Market 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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