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Spanish Style Barramundi

Spanish Style Barramundi

with Roasted Potatoes and Sweet Pepper Gastrique

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You'll have time to practice your Flamenco moves with this calorie-conscious weeknight number that is on your plate in no time! Smoky, pan-seared barramundi is complemented with the sweet tanginess of our bell pepper gastrique, which livens up the whole plate. Olé!

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount

Tags:QuickCalorie Smart (650kcal or less)
Allergens:Fish/PoissonSeafood/Fruit de MerSulphites/Sulfite

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

282 g


(ContainsFish/Poisson, Seafood/Fruit de Mer)

360 g

Yellow Potato

1 tbsp

Smoked Paprika-Garlic Blend

3 g


1 tbsp

White Wine Vinegar


2 tbsp

Red Pepper Jelly

160 g

Sweet Bell Pepper

113 g

Yellow Onion

30 g

Mixed Olives


Not included in your delivery

2 tbsp


⅔ tsp


½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories510 kcal
Fat20 g
Saturated Fat3 g
Carbohydrate53 g
Sugar13 g
Dietary Fiber6 g
Protein31 g
Cholesterol60 mg
Sodium1020 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut potatoes into 1/2-inch pieces. Add potatoes, half the Smoked Paprika-Garlic Blend and 1 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, flipping halfway through, until golden-brown, 22-25 min.


While the potatoes roast, peel, then cut onion into 1/4-inch slices. Core, then cut pepper into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop olives. Stir together red pepper jelly, vinegar and 1 tbsp water (dbl for 4 ppl) in a small bowl. (NOTE: This is your pepper sauce.)


Heat a large non-stick pan over medium-high heat. While the pan heats, pat barramundi dry with paper towels. Season with salt, pepper and remaining Smoked Paprika-Garlic Blend, avoiding the skin side. When hot, add 1/2 tbsp oil (dbl for 4 ppl) to the pan, then barramundi, skin-side down. Cook until skin is golden-brown and crispy, 4-5 min. Flip and cook until opaque and cooked through, 2-3 min.**


Carefully wipe pan clean. Heat over medium-high. Add 1/2 tbsp oil, then onions and peppers. Cook, stirring often, until veggies soften, 2-3 min. Season with salt and pepper. Add garlic and cook, stirring until fragrant, 30 sec.


Add the pepper sauce to the pan. Boil until gastrique thickens slightly, 1 min. Season with salt. Add olives and stir to warm through.


Divide veggies between plates, then place barramundi on top. Serve potatoes alongside.