Barramundi Sheet Pan Supper With Fennel, Sausage, A

Name: Barramundi Sheet Pan Supper With Fennel, Sausage, And Grapes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large bulb of fennel (or 2 smaller bulbs), trimmed, cored and sliced; 1 medium yellow onion, peeled, halved and sliced; 2 teaspoons fennel seeds, cracked or coarsely ground in a mortar; 4 tablespoons olive oil, divided; Salt and pepper, to taste; 1 bunch red seedless grapes (about 1 lb), separated into clusters; 1 pound sweet Italian sausage, cut into bite sized pieces; 1/4 cup sherry vinegar; 4 5 ounces barramundi fillets; 1/2 cup whole walnuts; 1/2 cup Italian flat leaf parsley leaves

Servings: persons

1 large bulb of fennel (or 2 smaller bulbs), trimmed, cored and sliced
1 medium yellow onion, peeled, halved and sliced
2 teaspoons fennel seeds, cracked or coarsely ground in a mortar
4 tablespoons olive oil, divided
Salt and pepper, to taste
1 bunch red seedless grapes (about 1 lb), separated into clusters
1 pound sweet Italian sausage, cut into bite sized pieces
1/4 cup sherry vinegar
4 5 ounces barramundi fillets
1/2 cup whole walnuts
1/2 cup Italian flat leaf parsley leaves

1
Preheat the oven to 425 degrees. Toss the fennel, onion, fennel seed, 2 tablespoons olive oil, salt and pepper together on a large sheet pan. Place in the oven and bake for 15 minutes, then give everything a good stir. Distribute the grapes and Italian sausage around the sheet pan, then drizzle the grapes with 1 tablespoon olive oil and bake for an additional 15 minutes.
2
Remove the pan from the oven and pour the sherry vinegar all over and use a spatula to gently scrape up any bits from the bottom of the pan. Place the barramundi fillets on top, then drizzle each with the remaining tablespoon of olive oil and season generously with salt and pepper. Scatter the walnuts around the pan, then bake for another 10 minutes.
3
Move the baking sheet to the top rack of the oven and set the broiler to high. Broil for 1-2 minutes, while keeping a close eye, until everything is evenly browned on top. Remove the pan from the oven and sprinkle with parsley. Serve immediately.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large bulb of fennel (or 2 smaller bulbs), trimmed, cored and sliced, 1 medium yellow onion, peeled, halved and sliced, 2 teaspoons fennel seeds, cracked or coarsely ground in a mortar, 4 tablespoons olive oil, divided, and more.

Yes, Barramundi Sheet Pan Supper With Fennel, Sausage, And Grapes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barramundi Sheet Pan Supper With Fennel, Sausage, And Grapes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions