Mediterranean Barramundi Quinoa Bowls

Serves 4 Ingredients: 1 1/2 teaspoons - paprika, divided, 1/2 teaspoon - garlic powder, 1/2 teaspoon - kosher salt, plus more for seasoning, 1/4 teaspoon - cumin, 1/8 teaspoon - cinnamon, 1/2 cup plus 1 tablespoon - extra virgin olive oil, divided, 4 - 4-ounce skinless barramundi fillets, 4 cups - cooked quinoa (any variety), 1/4 cup - diced red onion, 1/4 cup - freshly squeezed lemon juice, 1/4 cup - fresh parsley, minced, 1/4 cup - fresh mint, minced, 1 cup - plain whole milk Greek yogurt, 1/2 - small clove garlic, finely grated, 1/4 - English cucumber, coarsely grated, 2 tablespoons - fresh dill, minced, 1 heaping cup - grape or cherry tomatoes, halved, 1 heaping cup - sliced English cucumbers, 1/2 cup - Kalamata olives, 1/4 cup - very thinly sliced red onion,
Recipes Where to Buy
Light and Lean

Mediterranean Barramundi
Quinoa Bowls

  • 35m prep
  • 10m cook
  • Serves 4
    Nicole Gaffney

  • Pairs with White Wine

  • Perfect for Weeknights

  • Perfect for Friends


1.5 teaspoons paprika powder
½ teaspoon garlic powder
½ teaspoon kosher salt
plus more for seasoning
¼ teaspoon cumin
teaspoon cinnamon
½ cup extra virgin olive oil
4 4-ounce The Better Fish® Barramundi Skinless Fillets
4 cups quinoa
any variety, and cooked
¼ cup red onion
¼ cup fresh lemon juice
¼ cup parsley
¼ cup mint
1 cup greek yogurt
½ clove garlic
small, shredded
¼ english cucumber
coarsely grated
2 tablespoons dill
1 heaping cup grape tomato
or cherry, halved
1 heaping cup english cucumber
½ cup kalamata olives
¼ cup red onion
very thinly sliced

Nutrition per serving

Calories 1084.12kcal 54%
Fat 47.59 68%
Carbs 118.89 46%
Sugars 5.06 6%
Protein 46.07 92%
Sodium 505.26mg 25%
Fiber 14.7 53%

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

Nutrition per serving

Amount per serving

Calories 1084.12kcal 54%
Fat 47.59 68%
Saturated Fat 7.39 37%
Monounsaturated Fat 24.67 2467%
Polyunsaturated Fat 8.98 898%
Carbs 118.89 46%
Fiber 14.7 53%
Sugars 5.06 6%
Protein 46.07 92%
Cholesterol 49.44mg 16%
Sodium 505.26mg 25%
Calcium 169.86mg 21%
Magnesium 359.04mg 96%
Potassium 1613.33mg 46%

% Daily Value*

Iron 8.97mg 64%
Zinc 5.89mg 59%
Phosphorus 882.33mg 126%
Vitamin A 383.97mkg 48%
Thiamin B1 0.67mg 61%
Riboflavin B2 0.72mg 51%
Niacin B3 3.27mg 20%
Vitamin B6 0.95mg 68%
Folic Acid B9 341.59mkg 171%
Vitamin B12 0.37mkg 15%
Vitamin C 19.98mg 25%
Vitamin D 7.65mkg 153%
Vitamin E 8.81mg 73%
Vitamin K 89.37mkg 119%

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

Health score

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 14.7   53% DV
Protein 46.07   92% DV
Calcium 169.86mg   21% DV
Magnesium 359.04mg   96% DV
Potassium 1613.33mg   46% DV
Iron 8.97mg   64% DV
Vitamin A 383.97mkg   48% DV
Vitamin C 19.98mg   25% DV

Nutrients with negative impact

Saturated Fat 7.39   37% DV
Carbs 118.89   46% DV
Sugars 5.06   6% DV
Cholesterol 49.44mg   16% DV
Sodium 505.26mg   25% DV

Eating lean this spring? This dish keeps the flavors coming layer after layer. Mediterranean Barramundi Quinoa Bowls make the perfect portable lunch, weeknight supper, or Girls’-Night-In spread.
Try it with a variety of veggies for limitless versions of this power-packed, protein-rich meal.


Step 1
In a small bowl, mix together 1/2 teaspoon paprika, garlic powder, 1/2 teaspoon kosher salt, cumin, and cinnamon.
Step 2
Preheat the oven to 350 degrees F and line a sheet pan with parchment paper. Pat barramundi fillets very dry, then place on the sheet pan and drizzle with 1 tablespoon olive oil. Rub the fillets with oil on both sides, then sprinkle with the spice mixture. Rub the spices in on both sides, then transfer to the oven and bake for about 10 minutes or until opaque throughout.
Step 3
In a medium bowl, combine the quinoa, red onion, lemon juice, parsley, mint, 1 teaspoon paprika, 1/2 cup olive oil, and salt to taste. Mix until everything is evenly distributed, taste, and adjust seasoning with more lemon and salt as needed.
Step 4
In another bowl, make the tzatziki sauce by whisking together Greek yogurt, garlic, cucumber and dill until fully combined. Season with salt to taste.
Step 5
Divide the quinoa evenly between bowls, then place a small mound of each tomatoes, cucumbers, olives and red onion over top. Season cucumbers and tomatoes with a sprinkle of salt. Arrange the barramundi fillets on each bowl and spoon plenty of tzatziki sauce over top.
Suggested sides
  • Roasted
  • White Bean

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