Roasted Barramundi and Seasonal Vegetables

Cook time:
Serves 4 Ingredients: 4 - Barramundi fillets, 5 ounces each, 3 - Zucchini, cut into 1/4 inch thick half rounds, 1 tablespoon - Butter, 2 - Garlic cloves, sliced, 2 tablespoons - Creme fraiche or sour cream, 1 - Bunch sorrel leaves, rolled and sliced as thin as possible, 2 - Small carrots, peeled and shredded on a box grater, 1 - Small red onion, sliced super thin, 1 tablespoon - Olive oil,
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Chef Inspired

Roasted Barramundi
and Seasonal Vegetables

  • 10m prep
  • 30m cook
  • Serves 4
    Barton Seaver

  • Pairs With Pinot Noir

  • Perfect for Date Night

  • Perfect for Weeknight Meals


4 Barramundi The Better Fish® Barramundi Skinless Fillets
5 ounces each
3 courgette
cut into 1/4 inch thick half rounds
1 tablespoon butter
2 garlic clove
2 tablespoons creme fraiche
or sour cream
1 bunch sorrel
rolled and sliced as thin as possible
2 carrot
small, peeled and shredded on a box grater
1 red onion
small, sliced super thin
1 tablespoon olive oil

Nutrition per serving

Calories 213.17kcal 11%
Fat 10.69 15%
Carbs 10.32 4%
Sugars 6.23 7%
Protein 19.45 39%
Sodium 63.41mg 3%
Fiber 3.36 12%

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

Nutrition per serving

Amount per serving

Calories 213.17kcal 11%
Fat 10.69 15%
Saturated Fat 4.53 23%
Monounsaturated Fat 3.42 342%
Polyunsaturated Fat 0.66 66%
Carbs 10.32 4%
Fiber 3.36 12%
Sugars 6.23 7%
Protein 19.45 39%
Cholesterol 60.37mg 20%
Sodium 63.41mg 3%
Calcium 67.68mg 8%
Magnesium 58.9mg 16%
Potassium 918.01mg 26%

% Daily Value*

Iron 1.4mg 10%
Zinc 0.71mg 7%
Phosphorus 94.8mg 14%
Vitamin A 1998.82mkg 250%
Thiamin B1 0.11mg 10%
Riboflavin B2 0.19mg 14%
Niacin B3 1.19mg 7%
Vitamin B6 0.33mg 24%
Folic Acid B9 50.84mkg 25%
Vitamin B12 0.01mkg 0%
Vitamin C 44.83mg 56%
Vitamin D 7.65mkg 153%
Vitamin E 0.98mg 8%
Vitamin K 12.92mkg 17%

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

Health score

9.4 /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 3.36   12% DV
Protein 19.45   39% DV
Calcium 67.68mg   8% DV
Magnesium 58.9mg   16% DV
Potassium 918.01mg   26% DV
Iron 1.4mg   10% DV
Vitamin A 1998.82mkg   250% DV
Vitamin C 44.83mg   56% DV

Nutrients with negative impact

Saturated Fat 4.53   23% DV
Carbs 10.32   4% DV
Sugars 6.23   7% DV
Cholesterol 60.37mg   20% DV
Sodium 63.41mg   3% DV

A colorful summer meal. Barton Seaver, the acclaimed chef, created a winning meal that manages to be both healthy and delicious.


Step 1
Place the fillets on an oven proof baking sheet and brush with olive oil. Place under the broiler on high heat and allow to cook for 3 minutes. Rotate the tray to the very bottom rack of the oven and turn the heat off. There should be enough heat in the oven to continue to cook the fish gently as you prepare the rest of the meal.
Step 2
In a large pan saute the garlic in the butter. When the garlic begins to brown add in the zucchini and toss to combine. Allow to saute for another minute and then season with salt and add the creme fraiche. Reduce the heat to medium and allow the zucchini to simmer in the cream. When the sauce has reduced to a thick glaze, about 5 minutes, remove from the heat and reserve.
Step 3
Mix the shredded carrot with the sliced sorrel and onion. Toss with the EVOO and season with salt.
Step 4
Plate your dinner like a pro To serve divide the zucchini into four bowls and place each fillet on top. Garnish with the salad and serve immediately.
Suggested sides
  • Cheesy Baked
  • Roasted Brussel
  • Cream of
    Broccoli Soup

Baked & broiled fish don’t need to be turned over.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.