Greek-Style Double Barramundi & Veggie Risoni
with Fetta Crumble
Tender barramundi is the perfect protein to complement tonight's risoni. Packed with some tasty veggies and Mediterranean flavours, let us transport you to memories of salty air, sunny shores and delicious food with this fish dish!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 head
broccoli
1
zucchini
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
2 packet
barramundi
(Contains Fish;)
½ sachet
mediterranean seasoning
1 packet
baby spinach leaves
1 packet
mustard cider dressing
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Chop broccoli (including stalk!) into small florets. • Slice zucchini into half-moons. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, then roast until tender, 20-25 minutes.
TIP: If your tray is crowded, divide the veggies between two trays!
• When veggies have 10 minutes remaining, half-fill a large saucepan with water, then bring to the boil over high heat. • Cook risoni in boiling water until 'al dente', 7-8 minutes. • Drain risoni, then return to saucepan. Add the salt and a drizzle of olive oil, stirring to coat.
TIP: 'Al dente' risoni is cooked through but still slightly firm in the centre.
• Meanwhile, pat barramundi dry with a paper towel.
TIP: Patting the skin dry helps it crisp up in the pan!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). • In the last minute of cook time, sprinkle Mediterranean seasoning (see ingredients) over barramundi, turning to coat.
TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Cook barramundi in batches if your pan is getting crowed.
• To pan with risoni, add roasted veggies, baby spinach leaves and mustard cider dressing. • Toss to combine and season to taste.
• Divide veggie risoni between bowls. • Top with Greek-style barramundi. • Crumble over fetta cubes to serve. Enjoy!