Blue Apron: Seared Barramundi and Caper Relish

Cooking 2 Minutes

 

Links

 

Total time

  • 25-35 minutes

 

Ingredients (in order of use)

  • 2 Skin-on Barramundi Fillets
  • 1 bunch Kale
  • 4 oz Grape/Cherry Tomatoes
  • 3/4 lb Golden/Red Potatoes
  • 1 oz Sliced Roasted Red Peppers
  • 1 Lemon
  • 3 oz Radishes
  • 1 close Garlic
  • 1 Tbsp Capers
  • 1 Tbsp Italian Seasoning (While Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, and Marjoram)
  • Olive Oil

 

Materials

  • Sheet Pan
  • Small Bowl
  • Large Bowl
  • Medium Pan

 

Directions

1. Prep

Ingredients required: Fish, Potatoes, Kale, Tomatoes, Radishes, Garlic, Lemon, Peppers, Capers

  • Preheat: Place an oven rack in the center of the oven and preheat to 450F (232C)
  • All produce (potatoes, kale, tomatoes, radishes, pepper): Wash and dry
  • Fish: Pat dry and season with salt and pepper
  • Potatoes: Halve lengthwise, then slice crosswise into 1/2-inch pieces; Set aside for Step 2
  • Kale: Separate the leaves from the stems, then thinly slice the leaves; Set aside
  • Tomatoes: Halve; Set aside
  • Radishes: Halve lengthwise, then thinly slice crosswise; Set aside
  • Garlic: Peel, then zest or finely grate into a paste; Set aside
  • Lemon: Quarter and deseed
  • Peppers: Roughly chop; Place in a small bowl
  • Capers: Roughly chop; Mix with the Peppers and set aside

 

2. Cook the Potatoes (3 min prep, 25-27 min cook)

Ingredients required: Potatoes, Italian Seasoning, Olive Oil

  • While the oven is heating
    • Place the potato slices in a bowl and drizzle with 1 teaspoon of olive oil
    • Season the potatoes with salt, pepper, and the Italian seasoning
    • Toss to coat
    • Place in an even layer on a sheet pan (lined with foil, if you prefer)
  • When the oven is at 450, roast the potatoes for 25-27 minutes or until browned
  • Remove when done and keep warm

 

3. Marinate the Kale (1 min prep, 3 min mix)

Ingredients required: Kale, 2x Lemon Wedges, Olive Oil

  • In a large bowl, combine the sliced kale, juice from 2 lemon wedges, and 1 teaspoon of olive oil.
  • Season with salt and pepper as desired
  • Using your hands, massage the kale until slightly softened
  • Marinate for 10 minutes, stirring occasionally
  • Set aside for Step 6

 

4. Cook the fish (2 min prep, 6-8 min cook)

Ingredients required: Fish, Olive Oil

  • In a medium pan, heat 1 teaspoon of olive oil on medium-high until hot
  • Cook the seasoned barramundi fish, skin-side down, for 4-5 minutes
  • [Go to Step 5 while the fish cooks]
  • Flip and cook for 2-3 minutes
  • Turn off the heat and keep warm for Step 7

 

5. Make the Caper Relish (3 min prep/mix)

Ingredients required: Capers, Peppers, 2x Lemon Wedges, Garlic

  • While the fish cooks, mix the chopped capers and red peppers with juice from the 2 remaining lemon wedges and as much garlic past as desired
  • Season with salt and pepper as desired
  • Stir to combine
  • Set aside for Step 7

 

6. Finish the Kale Mix (3 min prep/mix)

Ingredients: Kale Mix, Potatoes, Radishes, Tomatoes

  • To the bowl of marinated kale, mix in the roasted potatoes, sliced radishes, and halved tomatoes

 

7. Plate the Food

Ingredients required: Kale Mix, Fish, Caper Relish

  • On plates, create a bed of the kale mix from Step 6
  • Place the cooked fish over the kale mix
  • Top with the caper relish from Step 5
  • Serve!

 

Post-Meal Assessment

TBD

Published

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