Chef Inspired
Fire Roasted Fillet of Barramundi with Kabocha,
Caramelized Endive and Lardo by Anita Lo
- 30m prep
- 45m cook
- Serves 2
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
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 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.
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