Chef Inspired
Sautéed Barramundi With Potatoes
in Chorizo-Mussel Broth
- 15m prep
- 50m cook
- Serves 4
Sautéed Barramundi With Potatoes
-
RECIPE CREATED BY
Team Australis -
Pairs with Rosé
-
Perfect for Entertaining
-
Perfect for Dinner Parties
Ingredients
9
cloves
garlic
large, 4 unpeeled, 2 thinly sliced and 3 finely minced
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
medium, peeled
salt
3
shallot
large, sliced thin, plus 1/4 cup minced shallots
large, sliced thin, plus 1/4 cup minced shallots
½
cup
dry white wine
1
pound
mussel
scrubbed
scrubbed
2
ounces
chorizo sausage
preferably spanish, peeled and sliced thin
preferably spanish, peeled and sliced thin
1
cup
clam juice
5
branches
fresh thyme
5
branches
rosemary
4
tablespoons
butter
5
tablespoons
flatleaf parsley
minced
minced
3
tablespoons
lemon juice
20
to
The Better Fish® Barramundi Skinless Fillets
in 4 portions
in 4 portions
white peppercorn
freshly ground
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
High
Medium
Low
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.
Instructions
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
Bread -
Sautéed
Greens
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