Entertaining
Broiled Barramundi Fillets
With Puttanesca Sauce
- 10m prep
- 45m cook
- Serves 4
Broiled Barramundi Fillets
-
RECIPE CREATED BY
Friends & Family -
Pairs with Barbera
-
Perfect for Weekends
-
Perfect for Game Night
Ingredients
3
tablespoons
olive oil
divided
divided
2
pounds
golden potato
cut into 1-inch chunks
cut into 1-inch chunks
1
onion
large, diced
large, diced
4
garlic clove
large, thinly sliced
large, thinly sliced
2
ounce
anchovy fillets in olive oil
can, drained
can, drained
2
tablespoons
tomato paste
28
ounce
canned diced tomato with juice
can
can
1
cup
pitted kalamata olive
pitted, whole
pitted, whole
2
tablespoons
caper in brine
drained, roughly chopped
drained, roughly chopped
1
teaspoon
dried italian herbs
¼
teaspoon
crushed red chilli peppers
4
x
The Better Fish® Barramundi Skinless Fillets
½
fresh lemon juice
juice of
juice of
salt
4
cups
wild rocket
rocket
rocket
Nutrition per serving
| Calories | 512.22kcal | 26% |
|---|---|---|
| Fat | 22.16 | 32% |
| Carbs | 53.34 | 21% |
| Sugars | 4.35 | 5% |
| Protein | 29.71 | 59% |
| Sodium | 950.09mg | 48% |
| Fiber | 4.61 | 16% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Nutrition per serving
Amount per serving
| Calories | 512.22kcal | 26% |
|---|---|---|
| Fat | 22.16 | 32% |
| Saturated Fat | 3.41 | 17% |
| Monounsaturated Fat | 7.83 | 783% |
| Polyunsaturated Fat | 1.24 | 124% |
| Carbs | 53.34 | 21% |
| Fiber | 4.61 | 16% |
| Sugars | 4.35 | 5% |
| Protein | 29.71 | 59% |
| Cholesterol | 42.53mg | 14% |
| Sodium | 950.09mg | 48% |
| Calcium | 192.89mg | 24% |
| Magnesium | 38.05mg | 10% |
| Potassium | 1846.08mg | 53% |
% Daily Value*
| Iron | 4.41mg | 32% |
|---|---|---|
| Zinc | 0.49mg | 5% |
| Phosphorus | 66.92mg | 10% |
| Vitamin A | 190.15mkg | 24% |
| Thiamin B1 | 0.03mg | 3% |
| Riboflavin B2 | 0.05mg | 4% |
| Niacin B3 | 0.41mg | 3% |
| Vitamin B6 | 0.11mg | 8% |
| Folic Acid B9 | 27.84mkg | 14% |
| Vitamin B12 | 0mkg | 0% |
| Vitamin C | 51.52mg | 64% |
| Vitamin D | 7.65mkg | 153% |
| Vitamin E | 2.03mg | 17% |
| Vitamin K | 30.76mkg | 41% |
* 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 4.61 | 16% DV |
| Protein 29.71 | 59% DV |
| Calcium 192.89mg | 24% DV |
| Magnesium 38.05mg | 10% DV |
| Potassium 1846.08mg | 53% DV |
| Iron 4.41mg | 32% DV |
| Vitamin A 190.15mkg | 24% DV |
| Vitamin C 51.52mg | 64% DV |
Nutrients with negative impact
| Saturated Fat 3.41 | 17% DV |
| Carbs 53.34 | 21% DV |
| Sugars 4.35 | 5% DV |
| Cholesterol 42.53mg | 14% DV |
| Sodium 950.09mg | 48% DV |
A classic Italian dish meets sustainably farmed fish. Bold and sassy, these Quick Broiled Barramundi Fillets With Puttanesca Sauce aren’t shy about packing a major flavor punch. Blogger and recipe contributor Lindsey Johnson of Cafe Johnsonia shares this advice: “Do yourself a favor and don’t forget about the anchovies!
They add such a great flavor along with the other briny ingredients, capers, and olives. Each bite is salty and spicy. Oh! I just love this sauce and it goes really well with this meaty white fish.” To complete the contrast of colors and flavors, the barramundi fillets are served on top of a bed of wild arugula and roasted potatoes.
Food styling and photography also courtesy of Lindsey Johnson.
Instructions
Step 1
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Step 2
Toss the potato chunks with 1 tablespoon of oil. Spread in an even layer over the lined baking sheet. Season well with salt. Bake for 20-25 minutes, or until cooked through.
Step 3
In the meantime, heat 2 tablespoons of the olive oil in a 3-quart saucepan. Add the onion and cook, stirring often, until it starts to soften. Add the sliced garlic and cook for another 3-5 minutes, or until the garlic is golden and fragrant.
Step 4
Add the anchovies and break up a little with a wooden spoon or spatula. Add the tomato paste and cook for 30 seconds. Add the diced tomatoes, olives, capers, Italian herbs, and red pepper flakes. Stir well. Bring to a low simmer, cover, and let cook for 20-30 minutes.
Step 5
When the potatoes are finished roasting, transfer to a bowl and keep warm. Pat barramundi fillets dry with paper towels. Rub each fillet with a little olive oil (about 2 teaspoons total). Place skin side up on the lined baking sheet and squeeze a little lemon juice on top. Season well with salt and pepper.
Step 6
Turn oven broiler on to low and adjust oven rack to middle upper level. Broil the barramundi for 5-8 minutes, or until skin is nicely crisped and fish is cooked through. It should flake easily with a fork.
Step 7
Arrange the arugula on a serving platter and top with roasted potatoes, followed by the barramundi fillets. Top with a little of the puttanesca sauce and serve the rest on the side.
Suggested sides
-
Roasted
Summer Squash -
White
Bean Salad
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