Barramundi & Orange-Glazed Vegetables with Roasted Potatoes

Barramundi & Orange-Glazed Vegetables

with Roasted Potatoes

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    430 Cals (est.)
View Full Nutrition
Nutrition Label
Download

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
Barramundi & Orange-Glazed Vegetables with Roasted Potatoes
Title
time-saving
tips & techniques
Red Potatoes
Garlic
How To: Safely Cut Round Vegetables
Carrots
How To: Peel a Carrot
Fennel
Navel Orange
Mint
Verjus Blanc
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the potatoes:
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. 

Prepare the remaining ingredients & make the glaze:
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.

Cook the fish:
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. 

Cook & glaze the vegetables:
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. 

Serve your dish:
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! 

Tips from Home Chefs

Barramundi & Orange-Glazed Vegetables

Prepare & roast the potatoes:
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.

Prepare the remaining ingredients & make the glaze:
Cook the fish:
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. 

Cook & glaze the vegetables:
Serve your dish:
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! 

Browse Steps
1 of 5