Baked Barramundi & Honey Beetroot Toss

Name: Baked Barramundi & Honey Beetroot Toss with Roasted Veg & Garlic Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Baby Spinach Leaves; 280 g Barramundi; 1 Beetroot; 1 Cauliflower; 1 Garlic; 1 packet Greek-Style Yoghurt; 1 sachet Mediterranean Spice Blend; 1 Potato; 1 Red Onion; 1 drizzle olive oil; ½ tbs honey; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Roasted Veg & Garlic Yoghurt

Recipe Development TeamUpdated on March 13, 2026

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Calories

457 kcal

Protein

36.5g protein

Preparation Time

35 minutes

Difficulty

Easy

High Protein

One Pot Wonder

Allergens:

Fish
Milk
May contain traces of allergens
Crustaceans
Molluscs

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 and under 40g carbohydrates per serving.

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

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

280 g

Barramundi

(Contains: Fish; May be present: Crustaceans, Molluscs.)

Beetroot

Cauliflower

Garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 sachet

Mediterranean Spice Blend

Potato

Red Onion

Not included in your delivery

1 drizzle

olive oil

½ tbs

honey

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories457 kcal

Energy (kJ)1910 kJ

Fat16.7 g

of which saturates5 g

Carbohydrate37 g

of which sugars25.9 g

Dietary Fibre10.4 g

Protein36.5 g

Sodium743 mg

Potassium57.5 mg

Calcium0.7 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

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 red onion into thick wedges.
• Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over Mediterranean seasoning and season with salt and 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.

• While veggies are 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.

• When veggies have 10 minutes remaining, place barramundi on a second lined oven tray.
• Drizzle with olive oil, season with salt and pepper, then gently turn to coat.
• Bake barramundi until just cooked through, 8-12 minutes.

TIP: White fish is cooked through when the centre turns from translucent to white.

• Once veggies are slightly cooled, add baby spinach leaves, the honey and a drizzle of vinegar to the tray. Gently toss to combine.
• Divide honey beetroot toss between plates.
• Top with baked barramundi and garlic yoghurt to serve. Enjoy!