Spanish Style Baked Barramundi

Cook time:
Serves 2-4 Ingredients: 2 tablespoons - extra virgin olive oil, divided, plus more for serving, 2 - red bell peppers, thinly sliced, 1 - onion, cut into thin rounds and separated into rings, 6 - garlic cloves, smashed, 1/2 cup - Spanish olives with pimentos, sliced, 2 - 6 oz barramundi fillets, thawed, cut in half, 1 teaspoon - Spanish paprika (dulce or smoked), 6-8 sprigs each - fresh oregano and thyme, Sea salt and freshly ground black pepper, Fresh lemon wedges, for serving, Fresh parsley, for garnish, Roasted potatoes, for serving on the side, Baby arugula or other tender leafy green, for serving,
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Family-Friendly

Spanish Style
Baked Barramundi

  • 15m prep
  • 40m cook
  • Serves 2
  • RECIPE CREATED BY
    Friends & Family

  • Pairs with Albariño

  • Perfect for Weeknights

  • Perfect for Family

Ingredients

2 tablespoons extra virgin olive oil
divided, plus more for serving
2 red capsicum
thinly sliced
1 onion
cut into thin rounds and separated into rings
6 garlic clove
smashed
½ cup pimento stuffed spanish olives
sliced
2 x The Better Fish® Barramundi Skinless Fillets
thawed
1 teaspoon spanish paprika
dulce or smoked
6 sprigs oregano
1 sea salt
1 lemon wedge
fresh, for serving
1 parsley
for garnish
1 potato
roasted, for serving on the side
1 baby arugula
or other tender leafy green, for serving
Servings

Nutrition per serving

Calories 458.41kcal 23%
Fat 23.89 34%
Carbs 24.85 10%
Sugars 7.96 9%
Protein 36.09 72%
Sodium 1074.85mg 54%
Fiber 6.24 22%

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

Nutrition per serving

Amount per serving

Calories 458.41kcal 23%
Fat 23.89 34%
Saturated Fat 4.43 22%
Monounsaturated Fat 14.66 1466%
Polyunsaturated Fat 1.95 195%
Carbs 24.85 10%
Fiber 6.24 22%
Sugars 7.96 9%
Protein 36.09 72%
Cholesterol 85.05mg 28%
Sodium 1074.85mg 54%
Calcium 100.2mg 13%
Magnesium 38.41mg 10%
Potassium 1184.47mg 34%

% Daily Value*

Iron 2.74mg 20%
Zinc 0.73mg 7%
Phosphorus 90.04mg 13%
Vitamin A 1405.49mkg 176%
Thiamin B1 0.15mg 14%
Riboflavin B2 0.16mg 11%
Niacin B3 1.88mg 12%
Vitamin B6 0.67mg 48%
Folic Acid B9 76.44mkg 38%
Vitamin B12 0mkg 0%
Vitamin C 174.26mg 218%
Vitamin D 15.31mkg 306%
Vitamin E 4.31mg 36%
Vitamin K 58.27mkg 78%

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

Health score

High
Medium
Low
9.1/10

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 6.24   22% DV
Protein 36.09   72% DV
Calcium 100.2mg   13% DV
Magnesium 38.41mg   10% DV
Potassium 1184.47mg   34% DV
Iron 2.74mg   20% DV
Vitamin A 1405.49mkg   176% DV
Vitamin C 174.26mg   218% DV

Nutrients with negative impact

Saturated Fat 4.43   22% DV
Carbs 24.85   10% DV
Sugars 7.96   9% DV
Cholesterol 85.05mg   28% DV
Sodium 1074.85mg   54% DV

Basque Country flavors blend with naturally buttery barramundi. Spanish cuisine is known for its use of red peppers like pimento and red bell pepper, olives and olive oil, fresh herbs, onion, and garlic—all of which are found in this flavor-packed dish: Spanish Style Baked Barramundi. Food styling and photography by Lindsey Johnson of Café Johnsonia.

Instructions

Step 1
Preheat oven to 400 degrees F. Use a little of the olive oil to lightly grease the inside of a 3 quart casserole pan.
Step 2
Arrange half of the bell peppers, onions, garlic, and olives on the bottom of the casserole dish.
Step 3
Season both sides of the barramundi filets with the paprika and a good pinch each sea salt and freshly ground black pepper. Place on top of the veggies and olives. Arrange half of the herb sprigs on top.
Step 4
Place the remaining peppers, onions, garlic, and olives over the top of the fish. Season with a little more salt and pepper. Add the remaining herb sprigs. Drizzle the remaining olive oil over the top. Cover tightly with aluminum foil. Place in oven and bake for 30-40 minutes, or until fish is cooked through and veggies are tender.
Step 5
Let cool slightly and serve with fresh greens, roasted potatoes, and garnish with lemon wedges and fresh parsley. Add an extra drizzle of olive oil, if desired.
Suggested sides
  • Roasted
    Potatoes
  • Arugula
    Salad
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Ingredients

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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.

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