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Double Italian Baked Barramundi

Double Italian Baked Barramundi

with Kale Spinach Salad
Recipe Development Team
Recipe Development TeamUpdated on November 21, 2025
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Calories
623 kcal
Protein
62.1g protein
Preparation Time
30 minutes
Difficulty
Easy
Allergens:
  • Fish
  • Milk
  • May contain traces of allergens
  • Crustaceans
  • Molluscs
  • Gluten
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

560 g

Barramundi

(Contains: Fish; May be present: Crustaceans, Molluscs.)

1

Pear

1 packet

Baby Spinach Leaves

1 packet

Chat Potatoes

1 packet

Tomato Sugo

(May be present: Gluten, Wheat.)

1

Cucumber

1 packet

Fetta Cubes

(Contains: Milk;)

Calories623 kcal
Energy (kJ)2610 kJ
Fat22.6 g
of which saturates7.9 g
Carbohydrate42.3 g
of which sugars12.4 g
Dietary Fibre6.7 g
Protein62.1 g
Cholesterol0.1 mg
Sodium991 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut chat potato into bite-sized chunks. • Place chat potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

2

• Meanwhile, thinly slice pear into wedges. Slice cucumber into rounds. Pat barramundi skin dry. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat barramundi dry with paper towel and season both sides. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). • Transfer to a plate. TIP: Patting the skin dry helps it crisp up in the pan! TIP: Cook in batches if your pan is getting crowded.

3

• Wipe out frying pan and return to medium heat with the butter. • Stir in tomato sugo and the brown sugar, until slightly thickened, 1-2 minutes. • In a large bowl combine the honey and a drizzle of vinegar and olive oil. • Add baby spinach leaves, pear and cucumber and toss to combine. Season to taste.

4

• Divide Italian seared fish, roast chat potatoes and spinach salad between plates. • Spoon sauce over barramundi and crumble over fetta cubes to serve. Enjoy!

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