Barramundi with Spinach, Arugula and Potato Hash

It's National Nutrition Month. Chef Mike Smith with Utopia Food and Fitness has a knack for making healthy food delicious and filling.

Barramundi with Spinach, Arugula and Potato Hash

1 lb Barramundi filets (skinless)
2 med/large Yukon gold potatoes 
2 red bell peppers (roasted, peeled and seeded)
3 cups baby spinach
1 cup fresh arugula
½ cup olive oil 
1 Tbs each dried basil, oregano and parsley (mixed well)
1 extra Tbs dried oregano
1  cup lemon juice
½ cup lime juice
Salt and Pepper

For fish – Pat the filets dry and sprinkle with ½ the lemon juice and ½ half of the olive oil, season with S&P and coat with the dried herb mix. Place on a non-stick baking sheet and roast at 350 for 12 minutes.

For potato hash – Dice the potatoes, season with S&P and roast at 375 for 18-20 minutes or until soft and just beginning to brown. Mince the roasted red bell pepper and mix well with the roasted potato. 

For sauce – place remaining olive oil, oregano, lemon juice, lime juice, and a pinch of S&P in a blender and blend until well incorporated.

For spinach and arugula – season with a pinch of S&P and use raw. 

To plate – divide the spinach and arugula into 4 servings and arrange at the center of the plates, top the spinach and arugula with equal amounts of the potato and roasted pepper hash, place 4 oz of the barramundi on top of the hash, drizzle with the sauce and enjoy.