We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Barramundi & Caper Relish
with Roasted Potatoes & Marinated Kale
30 min 6 SmartPoints®Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
-
2 Servings
- Est. 400 Cals/serving
-
View All
DownloadPlease 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.
This flavor-packed dish features crispy-skinned barramundi, which we’re topping with a vibrant relish made with roasted red peppers, briny capers, lemon juice, and garlic. We’re serving it over a hearty bed of marinated kale studded with juicy tomatoes, crisp radishes, and roasted potatoes.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
This flavor-packed dish features crispy-skinned barramundi, which we’re topping with a vibrant relish made with roasted red peppers, briny capers, lemon juice, and garlic. We’re serving it over a hearty bed of marinated kale studded with juicy tomatoes, crisp radishes, and roasted potatoes.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
-
2 Skin-On Barramundi Fillets
- 3 oz Radishes
- 1 bunch Kale
- 1 Lemon
- 1 clove Garlic
- 4 oz Grape Or Cherry Tomatoes
- 1 Tbsp Capers
-
1 oz Sliced Roasted Red Peppers
- 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
-
¾ lb Golden Or Red Potatoes
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the potatoes:
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 1/2-inch pieces. Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat and arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
While the potatoes roast, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Quarter and deseed the lemon. Roughly chop the capers and peppers; combine in a bowl. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the radishes lengthwise, then thinly slice crosswise. Halve the tomatoes.
3
Marinate the kale:
While the potatoes continue to roast, in a large bowl, combine the sliced kale, 1 teaspoon of olive oil, and the juice of 2 lemon wedges. Season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes.
4
Cook the fish:
While the kale marinates, 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, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until browned and cooked through. Turn off the heat.
5
Make the caper relish:
While the fish cooks, to the bowl of chopped capers and peppers, add the juice of the remaining lemon wedges and as much of the garlic paste as you’d like. Season with salt and pepper; stir to combine.
6
Finish the kale & serve your dish:
To the bowl of marinated kale, add the roasted potatoes, sliced radishes, and halved tomatoes. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished kale topped with the cooked fish. Top the fish with the caper relish. Enjoy!
1
Prepare & roast the potatoes:
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 1/2-inch pieces. Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat and arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
While the potatoes roast, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Quarter and deseed the lemon. Roughly chop the capers and peppers; combine in a bowl. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the radishes lengthwise, then thinly slice crosswise. Halve the tomatoes.
3
Marinate the kale:
While the potatoes continue to roast, in a large bowl, combine the sliced kale, 1 teaspoon of olive oil, and the juice of 2 lemon wedges. Season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes.
4
Cook the fish:
While the kale marinates, 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, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until browned and cooked through. Turn off the heat.
5
Make the caper relish:
While the fish cooks, to the bowl of chopped capers and peppers, add the juice of the remaining lemon wedges and as much of the garlic paste as you’d like. Season with salt and pepper; stir to combine.
6
Finish the kale & serve your dish:
To the bowl of marinated kale, add the roasted potatoes, sliced radishes, and halved tomatoes. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished kale topped with the cooked fish. Top the fish with the caper relish. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered