Barramundi & Italian-Style Salsa Verde

with Roasted Potatoes & Broccoli

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 400 calories Group 22 Created with Sketch.
    Nutrition Label
    Download
WW Freestyle
06 Smart Points

Crispy, pan-seared barramundi and tender roasted vegetables get bright, aromatic flavor from a spoonful of a rustic salsa verde, which you’ll make by combining with capers with parsley, garlic, fresh lemon juice, and just a touch of crushed red pepper.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch-thick pieces. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Transfer the prepared vegetables to a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Make the salsa verde:
2 Make the salsa verde:

While the vegetables roast, roughly chop the capers. Roughly chop the parsley leaves and stems. Quarter and deseed the lemon. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the chopped capers and parsley, the juice of 2 lemon wedges, 1/2 teaspoon of olive oil, as much of the garlic paste as you’d like, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the salsa to be. Season with salt and pepper. 

Cook the fish:
3 Cook the fish:

While the vegetables continue to roast, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish, skin side down, and cook 4 to 5 minutes. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat. 

Serve your dish:
4 Serve your dish:

Serve the cooked fish over the roasted vegetables. Garnish with the salsa verde. Serve the remaining lemon wedges on the side. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch-thick pieces. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Transfer the prepared vegetables to a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Make the salsa verde:

While the vegetables roast, roughly chop the capers. Roughly chop the parsley leaves and stems. Quarter and deseed the lemon. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the chopped capers and parsley, the juice of 2 lemon wedges, 1/2 teaspoon of olive oil, as much of the garlic paste as you’d like, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the salsa to be. Season with salt and pepper. 

Make the salsa verde:
Cook the fish:
3 Cook the fish:

While the vegetables continue to roast, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish, skin side down, and cook 4 to 5 minutes. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat. 

4 Serve your dish:

Serve the cooked fish over the roasted vegetables. Garnish with the salsa verde. Serve the remaining lemon wedges on the side. Enjoy! 

Serve your dish: