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Cal Smart Flakey Barramundi and Grape Pan Sauce
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Cal Smart Flakey Barramundi and Grape Pan Sauce

Cal Smart Flakey Barramundi and Grape Pan Sauce

with Rosemary Potatoes

Elevate fish night with flakey pan-seared barramundi in a sweet-savoury DIY grape pan sauce. Roasted potatoes and fresh greens make a delicious, wholesome base!

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 Time35 minutes


serving amount

282 g


(Contains Fish, Seafood/Fruit de Mer)

170 g

Red Grapes

460 g

Russet Potato

1 sprig


56 g

Spring Mix

2 tbsp

Red Wine Vinegar

(Contains Sulphites)

66 g

Mini Cucumber

1 tbsp

Garlic Puree

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¾ tsp


1.5 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories590 kcal
Fat23 g
Saturated Fat7 g
Carbohydrate64 g
Sugar17 g
Dietary Fiber5 g
Protein34 g
Cholesterol90 mg
Sodium390 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Paper Towel


Roast potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip 1 tbsp rosemary leaves from stem, then finely chop. Cut potatoes into 1/2-inch pieces. Add potatoes, rosemary and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, until golden-brown, 25-28 min.


While potatoes roast, thinly slice cucumber into 1/4-inch rounds. Quarter grapes. Whisk together half the vinegar, 1/2 tbsp oil, and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Add cucumbers. Season with salt and pepper, then toss to coat. Set aside.

Cook barramundi

Pat barramundi dry with paper towels, then season both sides with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 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.**

Cook grape pan sauce

While barramundi cooks, heat a small non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then grapes. Cook, stirring often until, grapes soften, 2-3 min. Add vinegar, garlic puree and 1/2 tsp sugar (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly, 1-2 min.

Toss salad

Add spring mix to the bowl with cucumbers. Season with salt and pepper, then toss to combine.

Finish and serve

Divide salad, rosemary potatoes and barramundi between plates. Spoon grape pan sauce over barramundi.

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