Baked Barramundi & Honey Roast Veggie Toss

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

with Brussels Sprouts & Garlic Yoghurt

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Calories

:

452 kcal

Protein

:

38.9g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

High Protein

Calorie Smart

Under 40g carbs

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. *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.*

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

Ingredients

Serving amount

1

Red Onion

280 g

Barramundi

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

1 packet

Baby Spinach Leaves

1

Garlic

1

Beetroot

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1

Potato

1

Brussels Sprout

1

Cauliflower

1 sachet

Mediterranean Spice Blend

Not included in your delivery

1 drizzle

olive oil

½ tbs

honey

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Energy (kJ)1890 kJ

Calories452 kcal

Fat16.9 g

of which saturates5 g

Carbohydrate36.7 g

of which sugars26 g

Dietary Fibre13.1 g

Protein38.9 g

Sodium760 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

PDF

1

• 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.

2

• 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.

3

• 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.

4

• 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!