Oven-Baked Barramundi & Honey Veggie Toss
with Garlic Yoghurt
Be transported to a Mediterranean oasis with the tenderness of barramundi and sweetness of honey roast veggies. Tangy, garlicky yoghurt serves as the perfect accompaniment to this colourful dish.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1
Red Onion
1 packet
Baby Spinach Leaves
1
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Sweet Potato
1
Cauliflower
1 sachet
Mediterranean Spice Blend
1
Beetroot
Not included in your delivery
1 drizzle
olive oil
½ tbs
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
¼ tsp
salt
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. Cut cauliflower into small florets. Cut beetroot into small chunks. Cut onion into thick wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over Mediterranean seasoning and season with pepper. Toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly. TIP: If your tray is crowded, divide the veggies between two trays.
• When veggies have 10 minutes remaining, place barramundi on a second lined oven tray. Drizzle with olive oil, season with the salt and pepper, then gently turn to coat. • Bake barramundi until just cooked through, 8-12 minutes.
• While barramundi is baking, finely chop garlic. • In a small microwave-safe bowl, combine garlic and a drizzle of olive oil. Season with salt and pepper. Microwave in 30 second bursts, until fragrant. • Add Greek-style yoghurt and stir to combine.
• Once veggies have slightly cooled, to the tray, add baby spinach leaves, the honey and a drizzle of vinegar. Gently toss to combine. • Divide honey roast veggie toss between plates. • Top with barramundi and garlic yoghurt to serve. Enjoy!
