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Barramundi & Italian-Style Salsa Verde
with Roasted Potatoes & Broccoli
25 MIN
2 Servings
From the Test Kitchen
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
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NutritionPER SERVING
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Calories400 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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2 Skin-On Barramundi Fillets
- 1 clove Garlic
- ¾ lb Golden Potatoes
- ½ lb Broccoli
- 1 bunch Parsley
- 1 Tbsp Capers
- ¼ tsp Crushed Red Pepper Flakes
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1 Pink Or Yellow Lemon
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
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