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Pan-Seared Barramundi

with Prince of Orange Potatoes & Spinach

Pan-Seared Barramundi with Prince of Orange Potatoes & Spinach
Cook Time
25-35mins
Makes
4 Servings
Nutrition
Group 2
Est. 500 calories

Tonight, two special ingredients put an exciting spin on the classic fisherman’s plate. The first is barramundi, a seabass with a satisfyingly meaty texture and buttery flavor. Seasoned with salt and pepper, its skin crisps up beautifully in a hot pan. (The skins of the fillets are lightly cut, or scored, which keeps the fillets flat in the pan—ensuring a perfect sear.) Equally stunning are prince of orange potatoes, whose sunny-hued, creamy interiors add beautiful color to the dish. For a final flourish, a rich aioli ties together all the flavors on the plate.

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel the garlic; finely chop 2 of the cloves. Finely chop the remaining clove and smash with the side of your knife until it resembles a paste (or use a zester). Peel and finely chop the shallot.

Roast the potatoes:
2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Make the aioli:
3 Make the aioli:

Once the potatoes have roasted for about 5 minutes, in a small bowl, combine the mayonnaise, half the vinegar and as much of the garlic paste as you’d like; season with salt and pepper to taste.

Cook & drain the spinach:
4 Cook & drain the spinach:

While the potatoes continue to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes per batch, or until wilted. Transfer to a strainer; hold or rest over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the cooked spinach to a cutting board and finely chop. Wipe out the pan.

Cook the barramundi:
5 Cook the barramundi:

While the potatoes continue to roast, pat the barramundi fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down. Cook 3 to 5 minutes on the first side, or until the skin is crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Transfer to a plate and set aside in a warm place. Wipe out the pan.

Finish the spinach & plate your dish:
6 Finish the spinach & plate your dish:

While the potatoes continue to roast, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the shallot and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the chopped spinach and remaining vinegar; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until well combined and heated through. Divide the finished spinach, roasted potatoes and cooked barramundi fillets between 4 dishes. Serve with the aioli on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel the garlic; finely chop 2 of the cloves. Finely chop the remaining clove and smash with the side of your knife until it resembles a paste (or use a zester). Peel and finely chop the shallot.

2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes:
Make the aioli:
3 Make the aioli:

Once the potatoes have roasted for about 5 minutes, in a small bowl, combine the mayonnaise, half the vinegar and as much of the garlic paste as you’d like; season with salt and pepper to taste.

4 Cook & drain the spinach:

While the potatoes continue to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes per batch, or until wilted. Transfer to a strainer; hold or rest over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the cooked spinach to a cutting board and finely chop. Wipe out the pan.

Cook & drain the spinach:
Cook the barramundi:
5 Cook the barramundi:

While the potatoes continue to roast, pat the barramundi fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down. Cook 3 to 5 minutes on the first side, or until the skin is crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Transfer to a plate and set aside in a warm place. Wipe out the pan.

6 Finish the spinach & plate your dish:

While the potatoes continue to roast, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the shallot and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the chopped spinach and remaining vinegar; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until well combined and heated through. Divide the finished spinach, roasted potatoes and cooked barramundi fillets between 4 dishes. Serve with the aioli on the side. Enjoy!

Finish the spinach & plate your dish: