Spanish Style Barramundi
with Roasted Potatoes and Sweet Pepper Gastrique
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
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
(Contains Fish, Seafood/Fruit de Mer)
360 g
Yellow Potato
1 tbsp
Smoked Paprika-Garlic Blend
3 g
Garlic
1 tbsp
White Wine Vinegar
(Contains Sulphites)
2 tbsp
Red Pepper Jelly
160 g
Sweet Bell Pepper
113 g
Yellow Onion
30 g
Mixed Olives
(Contains Sulphites)
Not included in your delivery
2 tbsp
Oil*
⅔ tsp
Salt*
½ tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
