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Cal Smart Barramundi Bistro Salad
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Cal Smart Barramundi Bistro Salad

Cal Smart Barramundi Bistro Salad

with Buttered Garlic Potatoes

Our take on a classic bistro salad proves you can have all the flavours of French dining in the comfort of your own home! Flaky, pan-fried barramundi is an elegant topper for a crisp spinach salad, complete with marinated shallots, a mustard vinaigrette and buttery parsley potatoes.

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.

Calorie Smart
Seafood/Fruit de Mer

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

282 g


(Contains Fish, Seafood/Fruit de Mer)

60 g

Mixed Olives

(Contains Sulphites)

160 g

Roma Tomato

360 g

Baby Potatoes

7 g


1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

56 g

Baby Spinach

1 unit

Garlic, cloves

50 g


Not included in your delivery

2 tbsp


0.06 tsp


0.06 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories510 kcal
Fat26 g
Saturated Fat5 g
Carbohydrate39 g
Sugar7 g
Dietary Fiber5 g
Protein34 g
Cholesterol75 mg
Sodium540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Large Bowl
Medium Bowl
Large Non-Stick Pan
Paper Towel


Boil potatoes

Before starting, wash and dry all produce. Quarter potatoes. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 12-14 min. Drain and return potatoes to the same pot, off heat.


Meanwhile, cut tomatoes into 1/2-inch pieces. Roughly chop parsley. Peel, then thinly slice shallot into 1/8-inch slices. Peel, then mince or grate garlic. Drain, then tear olives in half.

Make dressing and marinate shallots

Add vinegar, mustard, and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add shallots. Toss to coat. Set aside.

Coat potatoes

Add potatoes, 1 tbsp butter, 1/4 tsp garlic (dbl both for 4 ppl) and half the parsley to a medium bowl. Season with salt and pepper, then gently toss to coat.

Cook barramundi

Pat barramundi dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then barramundi, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 2-3 min.** (TIP: Try not to move the barramundi, this will ensure it stays in one piece and doesn't stick to the pan.)

Finish and serve.

Add spinach, tomatoes and olives to the bowl with dressing and shallots. Toss to combine. Divide salad, potatoes and barramundi between plates. Sprinkle remaining parsley over top.