Cal Smart Flakey Barramundi and Grape Pan Sauce
with Rosemary Potatoes
Elevate fish night with flakey pan-seared barramundi in a sweet-savoury DIY grape pan sauce. Roasted potatoes and fresh greens make a delicious, wholesome base!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
170 g
Red Grapes
2 unit(s)
Russet Potato
1 unit(s)
Rosemary, sprig
56 g
Spring Mix
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 unit(s)
Mini Cucumber
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
¼ tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
¾ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Strip 1 tbsp rosemary leaves from stem, then finely chop. Cut potatoes into 1/2-inch pieces. Add potatoes, rosemary and 1/2 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, until golden-brown, 25-28 min.
While potatoes roast, thinly slice cucumber into 1/4-inch rounds. Quarter grapes. Whisk together half the vinegar, 1/2 tbsp oil, and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Add cucumbers. Season with salt and pepper, then toss to coat. Set aside.
Pat barramundi dry with paper towels, then season both sides with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then barramundi, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 2-3 min.**
While barramundi cooks, heat a small non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then grapes. Cook, stirring often until, grapes soften, 2-3 min. Add vinegar, garlic puree and 1/2 tsp sugar (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly, 1-2 min.
Add spring mix to the bowl with cucumbers. Season with salt and pepper, then toss to combine.
Divide salad, rosemary potatoes and barramundi between plates. Spoon grape pan sauce over barramundi.