By Glenn Tan
Pan-Seared Barramundi with Potatoes and Spinach
15 steps
Prep:10minCook:30min
Updated at: Thu, 17 Aug 2023 06:03:09 GMT
Nutrition balance score
Great
Glycemic Index
72
High
Glycemic Load
15
Moderate
Nutrition per serving
Calories312.7 kcal (16%)
Total Fat12.4 g (18%)
Carbs20.9 g (8%)
Sugars1.7 g (2%)
Protein35.2 g (70%)
Sodium193.9 mg (10%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Chopped Spinach
Garlic Aioli
Instructions
Roast potatoes
Step 1
Preheat the oven to 245°C. Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat.
Step 2
Arrange the potatoes in a single and even layer, and roast for 28 to 30 minutes; or until browned and tender when pierced with a fork. Remove from the oven.
Make aioli
Step 3
Combine mayonnaise, half the vinegar and as much of the garlic paste you like. Season with salt and pepper to taste.
Cook and drain spinach
Step 4
Heat 1 tablespoon of olive oil in a large pan on medium-high heat.
Step 5
Working in batches, add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes per batch, or until wilted.
Step 6
Transfer to a strainer. Using a spoon, press down on the cooked spinach to release as much liquid as possible. Discard the liquid.
Step 7
Transfer the cooked spinach to a cutting board and finely chop. Wipe out the pan.
Cook barramundi
Step 8
Pat the barramundi fillets dry with paper towels; season with salt and pepper on both sides.
Step 9
Heat 1 tablespoon of olive oil in a large pan on medium-high heat. Add the seasoned fillets skin-side down.
Step 10
Cook for 3 to 5 minutes on the first side, or until skin is crispy. Flip and cook for 2 to 3 minutes, or until lightly browned and cooked through.
Step 11
Transfer to a plate and set in a warm place. Wipe out the pan.
Finish spinach and plate the dish
Step 12
Heat 1 tablespoon of olive oil in a large pan on medium-high heat. Add shallot and chopped garlic; season with salt and pepper.
Step 13
Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant.
Step 14
Add the chopped spinach and vinegar; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes or until well combined and heated through.
Step 15
Divide the spinach, roasted potatoes and barramundi fillets equally. Serve with aioli on the side.
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