Chef Inspired
Oven Roasted Barramundi with Golden Beets and Warm Blood Oranges
- 10m prep
- 12m cook
- Serves 2
-
RECIPE CREATED BY
Kelly Armetta
Ingredients
2
6oz
The Better Fish® Barramundi Skin-on Portion
1
golden beetroot
medium, scrubbed and wedge cut
medium, scrubbed and wedge cut
20
baby potato
par boiled
par boiled
16
pearl onions
peeled
peeled
8
garlic clove
whole, peeled
whole, peeled
4
sprigs
fresh thyme
2
sprigs
rosemary
2
blood orange
segmented
segmented
1
bunch
beetroot
green tops stemmed and chopped
green tops stemmed and chopped
3
oz
olive oil
split in 3
split in 3
salt
to taste
to taste
pepper/spice
to taste
to taste
1
oz
stock
Nutrition per serving
| Calories | 900.33kcal | 45% |
|---|---|---|
| Fat | 46.79 | 67% |
| Carbs | 95.02 | 37% |
| Sugars | 32.65 | 36% |
| Protein | 30.44 | 61% |
| Sodium | 673.57mg | 34% |
| Fiber | 14.62 | 52% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Nutrition per serving
Amount per serving
| Calories | 900.33kcal | 45% |
|---|---|---|
| Fat | 46.79 | 67% |
| Saturated Fat | 7.34 | 37% |
| Monounsaturated Fat | 31.17 | 3117% |
| Polyunsaturated Fat | 4.74 | 474% |
| Carbs | 95.02 | 37% |
| Fiber | 14.62 | 52% |
| Sugars | 32.65 | 36% |
| Protein | 30.44 | 61% |
| Cholesterol | 42.53mg | 14% |
| Sodium | 673.57mg | 34% |
| Calcium | 150.13mg | 19% |
| Magnesium | 80.07mg | 21% |
| Potassium | 1585.13mg | 45% |
% Daily Value*
| Iron | 5.69mg | 41% |
|---|---|---|
| Zinc | 1.22mg | 12% |
| Phosphorus | 170.98mg | 24% |
| Vitamin A | 71.71mkg | 9% |
| Thiamin B1 | 0.26mg | 24% |
| Riboflavin B2 | 0.21mg | 15% |
| Niacin B3 | 1.55mg | 10% |
| Vitamin B6 | 0.49mg | 35% |
| Folic Acid B9 | 299.52mkg | 150% |
| Vitamin B12 | 0mkg | 0% |
| Vitamin C | 143.84mg | 180% |
| Vitamin D | 7.65mkg | 153% |
| Vitamin E | 6.44mg | 54% |
| Vitamin K | 27.41mkg | 37% |
* Percent Daily Values based on a 2,000 calorie diet.
Health score
High
Medium
Low
8.5
/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 14.62 | 52% DV |
| Protein 30.44 | 61% DV |
| Calcium 150.13mg | 19% DV |
| Magnesium 80.07mg | 21% DV |
| Potassium 1585.13mg | 45% DV |
| Iron 5.69mg | 41% DV |
| Vitamin A 71.71mkg | 9% DV |
| Vitamin C 143.84mg | 180% DV |
Nutrients with negative impact
| Saturated Fat 7.34 | 37% DV |
| Carbs 95.02 | 37% DV |
| Sugars 32.65 | 36% DV |
| Cholesterol 42.53mg | 14% DV |
| Sodium 673.57mg | 34% DV |
Instructions
Step 1
Pre heat oven to 400 degrees
Step 2
Season flesh side only of barramundi with salt and pepper
Step 3
Add 1 oz of olive oil to a hot pan
Step 4
Place skin side down fish into pan and lightly press
Step 5
Cook for 3 minutes and turn over. Sear 2 minutes longer. Remove and reserve fish
Step 6
While pan is still hot, add 1 oz olive oil, beets, onions, potatoes and garlic. Sear for 2 minutes
Step 7
Add herbs, stock, salt and pepper.
Step 8
Place pan with vegetables into oven and cook until beets are tender
Step 9
Add fish to pan and cook until skin is crisp
Step 10
Meanwhile sauté beet greens with salt and pepper in a little olive oil until wilted
Step 11
Plate greens in center of plate and arrange vegetables around greens. Top with barramundi.
Step 12
In pan, add in orange segments, remaining olive oil, salt and pepper. Heat through
Step 13
Garnish plate with heated oranges and juice
