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Cal Smart Roasted Barramundi

Cal Smart Roasted Barramundi

with Roasted Veggie Bulgur and Lemon Aioli

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Simplicity at its best! A light and bright meal of perfectly seasoned barramundi gets a dollop of lemon aioli, served on a bed of roasted zucchini and peppers tossed with bulgur.

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

Tags:Calorie Smart (650kcal or less)Quick
Allergens:Fish/PoissonSeafood/Fruit de MerWheat/BléEgg/OeufMustard/Moutarde

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

282 g

Barramundi

(ContainsFish/Poisson, Seafood/Fruit de Mer)

½ tbsp

Seasoned Salt

½ cup

Bulgur Wheat

(ContainsWheat/Blé)

1 unit

Vegetable Broth Concentrate

170 mL

Roasted Red Peppers

200 g

Zucchini

1 unit

Lemon

7 g

Parsley

1 unit

Garlic, cloves

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories570 kcal
Fat26 g
Saturated Fat4.5 g
Carbohydrate51 g
Sugar5 g
Dietary Fiber5 g
Protein36 g
Cholesterol85 mg
Sodium1850 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Strainer
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Paper Towel
Silicone Brush
Zester
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the broiler to high. Wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Using a strainer, strain peppers, reserving liquid. Roughly chop peppers. Add enough water to pepper liquid to make 2/3 cup pepper-water (dbl for 4 ppl). Add peppers, pepper-water, broth concentrate and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat. Let stand until bulgur is tender and liquid is absorbed, 16-18 min. Fluff with a fork.

2

Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch-thick half-moons. Add zucchini and 1/2 tbsp oil (dbl for 4 ppl) to one side of a parchment-lined baking sheet. (NOTE: For 4 ppl, divide zucchini between 2 baking sheets.) Season with salt and pepper, then toss to coat.

3

Pat barramundi dry with paper towels. Season with pepper and 1 tsp seasoned salt (dbl for 4 ppl). Arrange barramundi on the other side of the baking sheet with zucchini, skin-side down. (NOTE: For 4 ppl, divide barramundi between both baking sheets.) Drizzle with 1/2 tbsp oil (dbl for 4 ppl), then brush to coat. Broil in the middle of the oven until zucchini is tender and barramundi is golden and cooked through, 8-10 min.** (NOTE: For 4 ppl, broil in the middle and bottom of the oven, rotating sheets halfway through.)

4

Meanwhile, peel, then mince or grate garlic. Roughly chop parsley. Zest, then juice half the lemon. Cut remaining lemon into wedges. Add mayo, lemon zest, 1/8 tsp sugar, 1 tsp lemon juice (dbl both for 4 ppl) and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.

5

Add zucchini, half the parsley, 1/2 tbsp oil (dbl for 4 ppl) and remaining garlic to the pot with bulgur and peppers. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.

6

Remove skin from barramundi. Divide bulgur between plates. Arrange barramundi on top. Dollop with lemon aioli. Sprinkle with remaining parsley. Squeeze a lemon wedge over top, if desired.