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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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

282 g

Barramundi

(ContainsFish/Poisson, Seafood/Fruit de Mer)

360 g

Yellow Potato

1 tbsp

Smoked Paprika-Garlic Blend

3 g

Garlic

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

2 tbsp

Red Pepper Jelly

160 g

Sweet Bell Pepper

113 g

Yellow Onion

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tbsp

Oil*

⅔ tsp

Salt*

½ tsp

Pepper*

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
Utensils
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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1

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.

2

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.)

3

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.**

4

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.

5

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

6

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