Best 2 Barramundi Fillets With Roasted Sweet Potatoes And Brussels Sprout Chips Recipes

Indulge in a culinary symphony with our tantalizing Barramundi Fillets accompanied by a chorus of Roasted Sweet Potatoes and Brussels Sprout Chips. This symphony of flavors will dance on your palate, leaving you craving for more. The delicate Barramundi fillets, sourced from the pristine waters of the Australian coast, are seasoned with a zesty blend of herbs and spices, then pan-seared to perfection, achieving a crispy golden crust that embraces the tender, flaky flesh within. Alongside these delectable fillets,Roasted Sweet Potatoes offer a delightful contrast in texture and sweetness. Tossed in a glaze of honey and cinnamon, these roasted gems caramelize in the oven, exuding a heavenly aroma that will fill your kitchen with warmth and cheer. Completing this harmonious trio are the Brussels Sprout Chips, a crispy and addictive treat that adds a touch of earthy elegance to the dish. Thinly sliced Brussels sprouts are tossed in olive oil and a sprinkle of salt, then roasted until they transform into golden-brown, slightly charred chips that will delight your taste buds with their savory crunch. Prepare to embark on a culinary journey like no other, as this trio of recipes brings together the finest ingredients and cooking techniques to create a feast that will impress even the most discerning palate.

Here are our top 2 tried and tested recipes!

BARRAMUNDI FILLETS WITH ROASTED SWEET POTATOES AND BRUSSELS SPROUT CHIPS

Barramundi Fillets with Roasted Sweet Potatoes and Brussels Sprout Chips image

Like kale chips but smaller, separated Brussels sprout leaves get crisp when tossed in oil and roasted in the oven.

Provided by Molly Stevens

Categories Fish Roast Low Cal High Fiber Dinner Sweet Potato/Yam Fall Healthy Brussels Sprout Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 small shallot, minced (about 11/2 teaspoons)
3 teaspoons fresh lime juice, divided
1 1/4 teaspoons finely grated lime peel
1 teaspoon white wine vinegar
1/2 teaspoon honey
5 tablespoons extra-virgin olive oil, divided
1 3/4 pounds red-skinned sweet potatoes (yams)
5 tablespoons unsalted butter, room temperature, divided
1 teaspoon chopped fresh thyme
Pinch of freshly grated nutmeg
1/4 cup warm whole milk
8 ounces brussels sprouts, leaves separated, cores discarded
4 5-to 6-ounce barramundi fillets

Steps:

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.
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.
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.
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.
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.
What to drink:
Floral, subtly spiced Chehalem 2008 "3 Vineyard" Pinot Gris, Oregon ($19).

ROASTED POTATOES AND BRUSSELS SPROUTS

Roasted Potatoes and Brussels Sprouts image

Five ingredients is all you need for these simple oven roasted potatoes and brussels sprouts flavored with lemon pepper and seasoned salt. This pairs nicely with chicken, pork, or beef.

Provided by Soup Loving Nicole

Categories Roasted Potatoes

Time 40m

Yield 6

Number Of Ingredients 5

Ingredients

1 ½ pounds small red potatoes, quartered
1 pound Brussels sprouts, trimmed and halved lengthwise
2 teaspoons lemon-pepper seasoning
1 teaspoon seasoned salt
2 tablespoons olive oil

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil.
Combine potatoes and Brussels sprouts in a large bowl. Sprinkle lemon pepper and seasoned salt over the top and toss to coat. Drizzle olive oil over the top and toss until evenly combined. Spread out onto the prepared baking sheet in a single layer.
Cook in the preheated oven for 15 minutes. Using a spatula, flip vegetables over and continue cooking until desired browning is achieved, about 15 more minutes.

Nutrition Facts : Calories 78.9 calories, Carbohydrate 8.2 g, Fat 4.8 g, Fiber 3.1 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 326.3 mg

Tips:

Select the Freshest Barramundi Fillets: Opt for firm and plump fillets with a slightly briny aroma. Avoid fillets that appear dull or have a slimy texture.
Roast the Sweet Potatoes to Perfection: Cut the sweet potatoes into uniform-sized wedges to ensure even cooking. Toss them with a mixture of olive oil, salt, and pepper for a crispy exterior and tender interior.
Create Crispy Brussels Sprout Chips: Trim the Brussels sprouts and slice them thinly. Toss them with olive oil, salt, and pepper, then roast them in a single layer until crispy and golden brown.
Cook Barramundi Fillets to Flaky Perfection: Season the fillets with salt and pepper, then pan-fry them in a mixture of butter and olive oil. Cook the fillets until they are opaque throughout and flake easily with a fork.
Enhance the Dish with a Flavorful Sauce: Make a simple sauce by combining lemon juice, capers, and fresh herbs. Drizzle the sauce over the cooked barramundi fillets for an extra burst of flavor.

Conclusion:

This delectable recipe combines the delicate flavor of barramundi fillets with the natural sweetness of roasted sweet potatoes and the crispy texture of Brussels sprout chips. The lemon-caper sauce adds a tangy and herbaceous touch, creating a well-balanced and flavorful dish. Whether you're hosting a dinner party or simply looking for a healthy and delicious weeknight meal, this recipe is sure to impress. So gather your ingredients and embark on a culinary journey that will tantalize your taste buds and leave you craving more.