Cal Smart Roasted Barramundi
with Roasted Veggie Bulgur and Lemon Aioli- Fish
- Seafood/Fruit de Mer
- Wheat
- Egg
- Mustard
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.
Ingredients
282 g
Barramundi
(Contains: Fish, Seafood/Fruit de Mer)
½ tbsp
Seasoned Salt
½ cup
Bulgur Wheat
(Contains: Wheat)
1 unit
Vegetable Broth Concentrate
170 mL
Roasted Peppers
200 g
Zucchini
1 unit
Lemon
7 g
Parsley
1 unit
Garlic, cloves
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.)
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.
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.
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.
