Barramundi Fillets With Roasted Sweet Potatoes and Brussels Sprout Chips Recipe

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Barramundi Fillets With Roasted Sweet Potatoes and Brussels Sprout Chips
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Ingredients
13
Count
Nutrition
543
Calories
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Ingredients:

Directions:

  1. Whisk shallot, 1 teaspoon lime juice, lime peel, vinegar, and honey in small bowl. Whisk in 2 tablespoons oil. Season vinaigrette to taste with salt.
  2. Preheat oven to 450°F. Pierce sweet potatoes in several places with fork. Place on sheet of aluminum foil and roast 30 minutes. Turn potatoes over and roast until soft, about 20 minutes longer. Let stand until cool enough to handle. Scoop flesh into processor; discard skins. Puree sweet potatoes until smooth. Add 3 tablespoons butter, thyme, nutmeg, and remaining 2 teaspoons lime juice; process until blended and smooth. Add milk; process to blend. Transfer to microwave-safe bowl. Season to taste with salt and pepper. DO AHEAD: Vinaigrette and potatoes can be made 1 day ahead. Cover separately and chill. Bring vinaigrette to room temperature and rewhisk before using.
  3. Preheat oven to 450°F. Place brussels sprout leaves on rimmed baking sheet. Drizzle with 1 tablespoon oil, sprinkle with salt and pepper, and toss to coat. Spread leaves out in even layer. Roast until almost all leaves are brown in spots and crisp, tossing occasionally, about 15 minutes.
  4. Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add to skillet and cook 30 seconds. Reduce heat to medium and add remaining 2 tablespoons butter to skillet. Continue to cook fish until edges appear opaque, occasionally basting by spooning juices in skillet over, about 4 minutes. Turn fish over. Cook until just opaque in center, about 2 minutes.
  5. Rewarm sweet potatoes in microwave in 30-second intervals until heated through, stirring occasionally. Divide sweet potatoes among plates. Arrange fish alongside and drizzle vinaigrette over. Sprinkle brussels sprout chips over and serve.
  6. What to drink: Floral, subtly spiced Chehalem 2008 3 Vineyard Pinot Gris, Oregon ($19).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 542.92 Kcal (2273 kJ)
Calories from fat 299.96 Kcal
% Daily Value*
Total Fat 33.33g 51%
Cholesterol 57.61mg 19%
Sodium 149.31mg 6%
Potassium 984.43mg 21%
Total Carbs 49.8g 17%
Sugars 12.08g 48%
Dietary Fiber 8.83g 35%
Protein 15.79g 32%
Vitamin C 55.9mg 93%
Vitamin A 2.2mg 72%
Iron 2.8mg 15%
Calcium 123.8mg 12%
Amount Per 100 g
Calories 144.98 Kcal (607 kJ)
Calories from fat 80.1 Kcal
% Daily Value*
Total Fat 8.9g 51%
Cholesterol 15.38mg 19%
Sodium 39.87mg 6%
Potassium 262.89mg 21%
Total Carbs 13.3g 17%
Sugars 3.23g 48%
Dietary Fiber 2.36g 35%
Protein 4.22g 32%
Vitamin C 14.9mg 93%
Vitamin A 0.6mg 72%
Iron 0.7mg 15%
Calcium 33.1mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.8
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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