Chef Inspired
Roasted Barramundi
and Seasonal Vegetables
- 10m prep
- 30m cook
- Serves 4
Roasted Barramundi
-
RECIPE CREATED BY
Barton Seaver -
Pairs With Pinot Noir
-
Perfect for Date Night
-
Perfect for Weeknight Meals
Ingredients
4
Barramundi
The Better Fish® Barramundi Skinless Fillets
5 ounces each
5 ounces each
3
courgette
cut into 1/4 inch thick half rounds
cut into 1/4 inch thick half rounds
1
tablespoon
butter
2
garlic clove
sliced
sliced
2
tablespoons
creme fraiche
or sour cream
or sour cream
1
bunch
sorrel
rolled and sliced as thin as possible
rolled and sliced as thin as possible
2
carrot
small, peeled and shredded on a box grater
small, peeled and shredded on a box grater
1
red onion
small, sliced super thin
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
High
Medium
Low
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.
Instructions
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
Potato -
Roasted Brussel
Sprouts -
Cream of
Broccoli Soup
CHEF TIP
Baked & broiled fish don’t need to be turned over.
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