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Mediterranean Recipes

Greek-Style Barramundi & Honey Roasted Veggies

Greek-Style Barramundi & Honey Roasted Veggies

Greek-Style Barramundi & Honey Roasted Veggies

with Garlic Yoghurt

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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.

Tags:

Calorie Smart

•Under 30g carbs

•Dietitian approved

•Climate Superstar

Allergens:

Fish

•Milk

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.

Preparation Time35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1

potato

1

carrot

1

zucchini

1

brown onion

1 packet

barramundi

(Contains: Fish;)

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

Energy (kJ)1410 kJ

Calories337 kcal

Fat9.6 g

of which saturates3.4 g

Carbohydrate27.7 g

of which sugars17.7 g

Dietary Fibre8.4 g

Protein35.1 g

Sodium376 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

Cooking Steps

1

• 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.

2

• 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.

3

• 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.

4

• 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!

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