Cal Smart Roasted Barramundi
with Veggie Medley and Gravy- Fish
- Seafood/Fruit de Mer
- Milk
A roasted veggie medley of carrots, squash and apples awaits buttery barramundi in this winter winner. Don't forget to pour plenty of savoury sage and onion gravy over everything! Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
Ingredients
282 g
Barramundi
(Contains: Fish, Seafood/Fruit de Mer)
1 unit
Gala Apple
170 g
Carrot
170 g
Butternut Squash, cubes
2 unit
Vegetable Broth Concentrate
113 g
Yellow Onion
7 g
Sage
2 unit
Garlic, cloves
Not included in your delivery
½ tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Core, then cut apple into 1/2-inch pieces. Peel, then cut carrots into 1/4-inch rounds. Add carrots, squash, apples and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, tossing halfway through, until golden brown, 21-23 min.
While veggies roast, peel, then cut onion into 1/4-inch slices. Strip sage leaves from stems, then finely chop. Peel, then mince or grate garlic. Pat barramundi dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan with 1 tbsp oil (dbl for 4 ppl) over medium-high heat. When hot, add barramundi to the pan, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 2-3 min.**
While barramundi cooks, heat a small pot over medium-high heat. When hot, add 1/2 tbsp butter (dbl for 4 ppl), then onions and sage. Season with salt and pepper. Cook, stirring often, until onions are golden-brown, 4-5 min.
Add garlic, broth concentrates and 3/4 cup water (dbl for 4 ppl) to the pot with onions. Cook, stirring often, until gravy thickens slightly, 3-4 min.
Divide veggie medley between plates. Top with barramundi, then spoon gravy over top.
