Baked Double Barramundi & Honey Roast Veggie Toss
with Brussels Sprouts & 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.
Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.
This recipe is under 650kcal per serving and under 40g carbohydrates 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
1
Red Onion
560 g
Barramundi
1 packet
Baby Spinach Leaves
1
Garlic
1
Cauliflower
1
Beetroot
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Potato
1 sachet
Mediterranean Spice Blend
1
Brussels Sprout
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 red onion into thick wedges. Halve Brussels sprouts.
• 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 to taste. 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 baked barramundi and garlic yoghurt to serve. Enjoy!
