Our Plans
Cal Smart Roasted Barramundi
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cal Smart Roasted Barramundi

Cal Smart Roasted Barramundi

with Veggie Medley and Gravy

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

Tags:
Calorie Smart
Allergens:
Fish
Seafood/Fruit de Mer
Milk

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

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*

sideBannerName

Nutrition Values

Calories470 kcal
Fat23 g
Saturated Fat6 g
Carbohydrate39 g
Sugar22 g
Dietary Fiber6 g
Protein30 g
Cholesterol80 mg
Sodium620 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.

Utensils

Baking Sheet
Parchment Paper
Peeler
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Small pot
Measuring Cups

Instructions

Prep and roast veggies
1

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.

Finish prep
2

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.

Cook barramundi
3

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.**

Start gravy
4

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.

Finish gravy
5

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.

Finish and serve
6

Divide veggie medley between plates. Top with barramundi, then spoon gravy over top.