Greek-Style Barramundi & Honey Roasted Veggies
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 and under 30g carbohydrates per serving.
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
potato
1
carrot
1
zucchini
1
brown onion
1 packet
barramundi
(Contains Fish; May be present: Crustacean, Mollusc. )
1 clove
garlic
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
baby spinach leaves
pinch
chilli flakes
Not included in your delivery
olive oil
¼ tsp
salt
½ tbs
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Cut potato, carrot and zucchini into bite-sized chunks. Cut brown onion into thick wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over the salt and season with pepper. Toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly.
• When veggies have 10 minutes remaining, place barramundi on a second lined oven tray. Drizzle with olive oil, season with salt and pepper, and gently turn to coat. • Bake until barramundi is just cooked through, 8-12 minutes.
• While salmon 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 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. Sprinkle with a pinch of chilli flakes (if using). Enjoy!