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

  • RECIPE CREATED BY
    Barton Seaver

  • Pairs With Pinot Noir

  • Perfect for Date Night

  • Perfect for Weeknight Meals

Ingredients

Fish
  • 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

15

A colorful summer meal.

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

  1. Step 1: Cook the Barramundi
    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.
  2. Step 2 Make the Zucchini
    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.
  3. Step 3 Make the Salad
    Mix the shredded carrot with the sliced sorrel and onion. Toss with the EVOO and season with salt.
  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.
  5. Notes Barton Seaver is a chef who has dedicated his career to restoring the relationship we have with our ocean. It is his belief that the choices we are making for dinner are directly impacting the ocean and its fragile ecosystems. He is the author of For Cod And Country (Sterling, Spring 2011), a book of recipes that inspires ocean conservation through the experience that we all share—dinner. In addition, Barton is working on television and online shows that will engage consumers by telling stories everyone can relate to, whether they are preparing a meal or preparing to eat it. Be sure to check out Barton’s site for more delicious, ocean-friendly seafood recipes!
4/5 (5 Reviews)
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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