Abruzzo-Style Roasted Tomato Barramundi

Name: Abruzzo-Style Roasted Tomato Barramundi with Green Olives, Parsley & Garlic Bread
Total time: 30 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 2 clove Garlic; 1 unit Green Olives; 13.76 ounce Crushed Tomatoes; 10 ounce Barramundi; 1 unit Lemon; ¼ ounce Parsley; 1 unit Ciabatta Bread; 1 tablespoon Olive Oil; 0.13 teaspoon Sugar; Salt; Pepper

with Green Olives, Parsley & Garlic Bread

Sara HeilmanPublished on May 21, 2024

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Bold, savory flavors are the hallmark of Italy’s Abruzzo region. To make our spin on a traditional preparation, you’ll roast mild, flaky barramundi fillets over a saucy bed of crushed tomatoes, garlic, briny green olives, and chili flakes. Serve the fish with a bright squeeze of lemon juice, an herbaceous sprinkle of fresh parsley, and a side of crusty garlic bread for soaking up all that savory sauce.

Tags:

Calorie Smart

•Carb Smart

•Protein Smart

•Easy Prep

•New

Allergens:

Fish

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

2 clove

Garlic

1 unit

Green Olives

13.76 ounce

Crushed Tomatoes

10 ounce

Barramundi

(Contains: Fish)

1 unit

Lemon

¼ ounce

Parsley

1 unit

Ciabatta Bread

(Contains: Soy, Wheat)

Not included in your delivery

1 tablespoon

Olive Oil

0.13 teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Calories470 kcal

Fat17 g

Saturated Fat3.5 g

Carbohydrate37 g

Sugar11 g

Dietary Fiber4 g

Protein32 g

Cholesterol75 mg

Sodium1260 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Baking Dish

•Paper Towel

Instructions

1

• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Peel garlic; thinly slice half the garlic and leave remaining garlic whole. Roughly chop olives.

2

• Heat a large drizzle of olive oil in a medium pan over medium-low heat; add sliced garlic and cook, stirring, until fragrant, 30 seconds. TIP: If you like a bit of heat, add a pinch of chili flakes from your pantry. • Add olives, Colavita crushed tomatoes, 1⁄8 tsp sugar, 1 tsp salt, and pepper (1⁄4 tsp sugar and 2 tsp salt for 4 servings); increase heat to medium and bring to a simmer, stirring occasionally. Once sauce is simmering, remove from heat.

3

• Pat barramundi* dry with paper towels and season all over with salt and pepper. • Carefully transfer half the sauce to an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings). Place barramundi atop sauce and spoon remaining sauce over top of fish to coat. • Roast on middle rack until barramundi is cooked through, 15-20 minutes.

4

• Meanwhile, quarter lemon. Pick parsley leaves from stems; roughly chop leaves.

5

• Halve ciabatta and toast until golden. • Drizzle cut sides with olive oil and rub whole garlic over surface. (TIP: The rough texture of the toasted bread will “grate” the garlic—no need to use the whole clove!) Season with salt and pepper.

6

• Once barramundi is done, squeeze juice from one lemon wedge (two wedges for 4 servings) over top and garnish with parsley. • Divide barramundi between plates and top with any remaining sauce from baking dish. Serve with garlic bread and any remaining lemon wedges on the side.