Miso-Glazed Barramundi with Roasted Vegetables & Garlic Rice
Easy Cleanup

Miso-Glazed Barramundi

with Roasted Vegetables & Garlic Rice

40 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.
Lightyear
Learn more at DisneyCheck.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

In this Asian-inspired recipe, barramundi gets plenty of savory-sweet flavor from a glaze of sushi sauce and white miso. We’re baking it along with broccoli and carrots, finished together in a bright, citrusy sauce.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the peanuts. In a bowl, whisk together the miso paste, sushi sauce, vinegar, and 1 tablespoon of water.

Roast the vegetables:
2 Roast the vegetables:

Line a sheet pan with aluminum foil. Place the broccoli and carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the rice:
3 Cook the rice:

While the vegetables roast, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the water may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Glaze & bake the fish:
4 Glaze & bake the fish:

While the rice cooks, line a separate sheet pan with aluminum foil. Drizzle the foil with olive oil. Pat the fish dry with paper towels. Place on the foil, skin side down. Evenly top with the glaze. Bake 10 to 12 minutes, or until opaque and cooked through. Remove from the oven.

Make the sauce:
5 Make the sauce:

While the fish bakes, in a bowl, combine the sweet chili sauce and ponzu sauce.

Finish & serve your dish:
6 Finish & serve your dish:

Evenly top the roasted vegetables with the sauce; carefully toss to coat. Serve the baked fish with the finished vegetables and cooked rice. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the peanuts. In a bowl, whisk together the miso paste, sushi sauce, vinegar, and 1 tablespoon of water.

2 Roast the vegetables:

Line a sheet pan with aluminum foil. Place the broccoli and carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables:
Cook the rice:
3 Cook the rice:

While the vegetables roast, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the water may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

4 Glaze & bake the fish:

While the rice cooks, line a separate sheet pan with aluminum foil. Drizzle the foil with olive oil. Pat the fish dry with paper towels. Place on the foil, skin side down. Evenly top with the glaze. Bake 10 to 12 minutes, or until opaque and cooked through. Remove from the oven.

Glaze & bake the fish:
Make the sauce:
5 Make the sauce:

While the fish bakes, in a bowl, combine the sweet chili sauce and ponzu sauce.

6 Finish & serve your dish:

Evenly top the roasted vegetables with the sauce; carefully toss to coat. Serve the baked fish with the finished vegetables and cooked rice. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

Finish & serve your dish:
Browse Steps
1 of 6