Sautéed Barramundi with Potatoes in Chorizo-Mussel Broth

Cook time:
Serves 4 Ingredients: 9 - large cloves garlic: 4 unpeeled, 2 thinly sliced and 3 finely minced, 2/3 cup - extra virgin olive oil, 1 ½ pounds - medium yukon gold potatoes, peeled, Salt, 3 - large shallots, sliced thin, plus 1/4 cup minced shallots, 1/2 cup - dry white wine, 1 pound - mussels, scrubbed, 2 ounces - chorizo, preferably Spanish, peeled and sliced thin, 1 cup - clam juice, 5 branches - thyme, 5 branches - rosemary, 4 tablespoons - butter, 5 tablespoons - minced flat-leaf parsley, 3 tablespoons - lemon juice, 20 to 24 ounces - skinless barramundi fillets, in 4 portions, Freshly ground white pepper,
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Chef Inspired

Sautéed Barramundi With Potatoes
in Chorizo-Mussel Broth

  • 15m prep
  • 50m cook
  • Serves 4
    Team Australis

  • Pairs with Rosé

  • Perfect for Entertaining

  • Perfect for Dinner Parties


9 cloves garlic
large, 4 unpeeled, 2 thinly sliced and 3 finely minced
0.667 cup extra virgin olive oil
1.5 pounds yukon gold potato
medium, peeled
3 shallot
large, sliced thin, plus 1/4 cup minced shallots
½ cup dry white wine
1 pound mussel
2 ounces chorizo sausage
preferably spanish, peeled and sliced thin
1 cup clam juice
5 branches fresh thyme
5 branches rosemary
4 tablespoons butter
5 tablespoons flatleaf parsley
3 tablespoons lemon juice
20 to The Better Fish® Barramundi Skinless Fillets
in 4 portions
white peppercorn
freshly ground

Nutrition per serving

Calories 826.08kcal 41%
Fat 56.44 81%
Carbs 39.69 15%
Sugars 4.02 4%
Protein 36.09 72%
Sodium 823.49mg 41%
Fiber 5.5 20%

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

Nutrition per serving

Amount per serving

Calories 826.08kcal 41%
Fat 56.44 81%
Saturated Fat 14.39 72%
Trans Fat 0.02 2%
Monounsaturated Fat 33.05 3305%
Polyunsaturated Fat 5.83 583%
Carbs 39.69 15%
Fiber 5.5 20%
Sugars 4.02 4%
Protein 36.09 72%
Cholesterol 114.48mg 38%
Sodium 823.49mg 41%
Calcium 94.52mg 12%
Magnesium 89.6mg 24%

% Daily Value*

Potassium 1626.06mg 46%
Iron 6.74mg 48%
Zinc 2.81mg 28%
Phosphorus 382.25mg 55%
Vitamin A 306.54mkg 38%
Thiamin B1 0.37mg 34%
Riboflavin B2 0.37mg 26%
Niacin B3 4.6mg 29%
Vitamin B6 0.62mg 44%
Folic Acid B9 97.64mkg 49%
Vitamin B12 13.91mkg 556%
Vitamin C 40.82mg 51%
Vitamin D 7.87mkg 157%
Vitamin E 6.51mg 54%
Vitamin K 103.83mkg 138%

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

Health score

7.5 /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 5.5   20% DV
Protein 36.09   72% DV
Calcium 94.52mg   12% DV
Magnesium 89.6mg   24% DV
Potassium 1626.06mg   46% DV
Iron 6.74mg   48% DV
Vitamin A 306.54mkg   38% DV
Vitamin C 40.82mg   51% DV

Nutrients with negative impact

Saturated Fat 14.39   72% DV
Trans Fat 0.02   2% DV
Carbs 39.69   15% DV
Sugars 4.02   4% DV
Cholesterol 114.48mg   38% DV
Sodium 823.49mg   41% DV

Touched with Spanish influence. The perfect entree for seafood-loving friends at your next intimate dinner party.
This recipe for Sautéed Barramundi with Potatoes in Chorizo-Mussel Broth is adapted from Chef Eric Ripert of Le Bernardin. Food styling & photography by Jenny Huang of Hello My Dumpling.


Step 1
Heat oven to 350 degrees F. Brush unpeeled garlic with a teaspoon of olive oil, wrap in foil, bake 40 minutes. Meanwhile, place potatoes in pot of salted water to cover, bring to a boil, and cook over medium heat until very tender, about 30 minutes.
Step 2
Heat 1 tablespoon olive oil in 3-quart saucepan. Add sliced shallots and sliced garlic, cook over low heat until soft but not colored, add wine, bring to a simmer and add mussels. Cover and cook until mussels open, about 3 minutes. Drain through a fine sieve, and reserve cooking liquid. Set mussels aside, covered. Clean pan.
Step 3
Place 2 tablespoons oil in mussel pan. Add minced shallots and minced garlic. Sauté until soft. Add chorizo, and sauté until starting to brown. Add clam juice and mussel cooking liquid. Bring to a simmer, add 1 branch each thyme and rosemary, remove from heat, add mussels, and set aside, covered.
Step 4
When roasted garlic is done, remove it from foil, and peel cloves. When potatoes are done, drain them, and return them to cooking pot. Mash with a fork, adding roasted garlic cloves, butter, and 4 tablespoons olive oil. Place over low heat, fold in 4 tablespoons parsley, add 2 teaspoons lemon juice and season to taste with salt. Set aside over very low heat.
Step 5
Pat fish dry, and season with salt and pepper on both sides. In heavy skillet large enough to hold fish without crowding, add remaining oil. Place over high heat. When oil is hot, sauté fish, turning once, until golden brown, 4 to 5 minutes on each side.
Step 6
Reheat chorizo-mussel broth over low heat, and add remaining lemon juice. Remove thyme and rosemary, and add remaining parsley.
Step 7
To serve, place a portion of potatoes in center of each of four shallow soup plates. Place a portion of fish on potatoes. Spoon broth, chorizo and mussels around potatoes, and garnish with thyme and rosemary.
Suggested sides
  • Crusty
  • Sautéed

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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.