Barramundi & Orange-Glazed Vegetables

with Roasted Potatoes

35 MIN

4 Servings

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From the Test Kitchen

For a vibrant pairing for simply seared fish, we’re combining sweet orange juice with tart verjus to create the glaze for tender sautéed vegetables, also garnished with aromatic mint leaves. A side of roasted potatoes finishes the dish on a simple, hearty note.

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Nutrition

PER SERVING
Calories

430 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Skin-On Barramundi Fillets
1¼ lbs Golden Or Red Potatoes
2 cloves Garlic
¾ lb Carrots
1 Fennel Bulb
1 Navel Orange
1 bunch Mint
2 Tbsps Ghee
2 Tbsps Verjus Blanc
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the potatoes:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Place on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer. Roast 25 to 27 minutes, or until tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients & make the glaze:

While the potatoes roast, cut off and discard any stems from the fennel; halve, core, and thinly slice the bulb. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Pick the mint leaves off the stems; discard the stems. Halve the orange crosswise; squeeze the juice into a medium bowl. Add the verjus and 1/4 cup of water; stir to combine.

3 Cook the fish:

While the potatoes continue to roast, pat the fish dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat the ghee and a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 4 to 5 minutes, or until lightly browned and crispy. Flip and cook 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and cover with foil to keep warm.

4 Cook & glaze the vegetables:

To the pan of reserved fond, add the prepared fennel mixture (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the glaze. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Serve your dish:

Serve the cooked fish with the roasted potatoes. Top the fish with the glazed vegetables. Garnish with the mint leaves (tearing before adding). Enjoy!