Skip to main content
Log in
Log in
Double Greek-Style Barramundi & Veggie Risoni

Double Greek-Style Barramundi & Veggie Risoni

with Finger Lime Dressing & Fetta Crumble
4.0(78)
Recipe Development Team
Recipe Development TeamUpdated on May 18, 2026
Get up to $230 off
Get up to $230 off
Calories
: 
941 kcal
Protein
: 
72.8g protein
Preparation Time
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Gluten
  • Wheat
  • Milk
  • May contain traces of allergens
  • Crustaceans
  • Molluscs
  • Eggs
  • Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

560 g

Barramundi

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

1 packet

Baby Spinach Leaves

1

Zucchini

1

Broccoli

1 packet

Risoni

(Contains: Gluten, Wheat May be present: Eggs, Soy.)

1 sachet

Mediterranean Spice Blend

1 packet

Fetta Cubes

(Contains: Milk)

1 packet

Finger Lime Dressing

Calories941 kcal
Energy (kJ)3940 kJ
Fat43.6 g
of which saturates10.3 g
Carbohydrate65.1 g
of which sugars5.3 g
Dietary Fibre8.6 g
Protein72.8 g
Cholesterol0.1 mg
Sodium1130 mg
Potassium17.6 mg
Calcium1.3 mg
The average adult daily energy intake is 8700 kJ
•Large Non-Stick Pan
•Large Pan
•Baking Paper

Cooking Steps

PDF
Roast the veggies
1

• Preheat oven to 240°C/220°C fan-forced. • Chop broccoli (including stalk!) into small florets. • Slice zucchini into half-moons. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat and roast until tender, 20-25 minutes.

Cook the risoni
2

• When veggies have 10 minutes remaining, half-fill a large saucepan with water, then bring to the boil over high heat. • Cook risoni in boiling water until ‘al dente’, 7-8 minutes. • Drain risoni, then return to saucepan. Add the salt and a drizzle of olive oil, stirring to coat.

Prep the barramundi
3

• Meanwhile, pat barramundi dry with a paper towel. TIP: Patting the skin dry helps it crisp up in the pan!

Cook the barramundi
4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). • In the last minute of cook time, sprinkle Mediterranean seasoning (see ingredients) over barramundi, turning to coat. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Cook barramundi in batches if your pan is getting crowed.

Toss the veggie risoni
5

• To the pan with risoni, add roasted veggies, baby spinach leaves and mustard cider dressing. • Toss to combine and season to taste.

Finish & serve
6

• Divide veggie risoni between bowls. • Top with Greek-style barramundi. • Crumble over fetta cubes to serve. Enjoy!

More delicious recipes with similar ingredients

Slow-Cooked Chicken & Risoni Soup

with Sweetcorn, Basil Pesto & Parmesan

Creamy Bacon Carbonara

with Pear & Spinach Salad

Creamy Chicken Penne

with Parmesan & Zucchini

Baked Pumpkin Risotto

with Sage Brown Butter & Parmesan

Beef & Basil Pesto Meatballs

with Spaghetti & Semi-Dried Tomatoes

Quick Pesto Bacon Fusilli

with Parmesan & Garden Salad

One-Pan Chorizo Risoni Risotto

with Cherry Tomatoes, Spinach & Cheddar

Pesto, Roast Pumpkin & Fetta Risoni

with Lemon & Chilli Pangrattato

One-Pan Creamy Chicken Gnocchi

with Garlic Pangrattato & Parmesan Cheese

Roasted Pumpkin & Fetta Pizza

with Caramelised Onion & Rocket-Pear Salad

Pork Sausages & Creamy Mustard Sauce

with Mash & Garlic Veggies

Honey-Soy Beef & Noodles

with Roasted Cashews

Chicken & Bacon Pesto Pasta

with Roasted Cherry Tomatoes

Cheesy Baked Tomato Risoni

with Basil & Zucchini

Speedy Mexican Bean Nachos

with Homemade Chips & Guac

Dukkah Crusted Chicken

with Herb & Fetta Roast-Veggie Toss

Butter & Garlic Chicken

with Mashed Potato & Steamed Veggies

Golden Zucchini, Carrot & Cheddar Fritters

with Sweet Potato Salad & Dill-Parsley Mayo

One-Pot Mediterranean Veggie Risoni

Chargrilled Vegetables & Haloumi Stack

Highest-rated dinner recipes

Garlic Prawns & Chorizo Risotto

with Thyme-Roasted Cherry Tomatoes

Haloumi & Caramelised Onion Burger

with Sweet Potato Wedges & Creamy Pesto

Caribbean Beef Chilli

with Coconut Rice & Tomato-Mint Salsa

Sweet Potato & Lentil Dhal

with Herby Tortilla Chips & Yoghurt

Creamy Leek & Mustard Chicken

with Mashed Potato

Creamy Bacon & Mushroom Spaghetti

with Pear & Rocket Salad

Japanese Beef Rice Bowl

with Pickled Onion & Japanese Mayo

Beef & Basil Pesto Meatballs

with Spaghetti & Semi-Dried Tomatoes

Seared Salmon & Pearl Couscous

with Roasted Veggies & Lemon Yoghurt

Tom Yum Peanut Coconut & Chicken Curry

with Veggies & Jasmine Rice

Slow-Cooked Chicken & Risoni Soup

with Sweetcorn, Basil Pesto & Parmesan

Classic Chicken Parmigiana

with Garden Salad

Golden Zucchini, Carrot & Cheddar Fritters

with Sweet Potato Salad & Dill-Parsley Mayo

Loaded Beef & Bacon Jacket Potatoes

with Cheddar & Sour Cream

Chicken & Creamy Peppercorn Sauce

with Potato Mash & Greens

Creamy Chicken Penne

with Parmesan & Zucchini

Baked Pumpkin Risotto

with Sage Brown Butter & Parmesan

Cheat's Loaded Pork Jacket Potatoes

with Sour Cream & Garden Salad

Asian Chicken Schnitzel Rice Bowl

with Teriyaki Veg & Garlic-Soy Aioli

Pesto & Parmesan-Crusted Chicken

with Roasted Sweet Potato & Garden Salad

This week's must-try HelloFresh recipes

Fragrant Chicken Rendang & Jasmine Rice

with Veggies & Spicy Pickles

Herby Pork Steak & Dill-Parsley Potatoes

with Cherry Tomato Salad

One-Pot Indian Chicken & Veggie Biryani

with Yoghurt & Coriander

Smokey Chicken Tenders & Hot Honey Salad

with Bambino Brussels Sprouts & Wedges

Chorizo, Caper & Cream Cheese Spaghetti

with Semi-Dried Tomatoes & Rocket

Fragrant Yoghurt Paneer & Spinach Pizzas

with Crispy Wrap Base & Shredded Mozzarella

Oven-Baked Cheesy Chicken Parmigiana

with Sweet Potato Fries & Garden Salad

Top Beef Steak, Onion & Mushroom Ciabatta

with Parmesan Fries & Truffle Mayo

Oven-Baked Creamy Dijon Chicken

with Roasted Pumpkin-Potato Toss

Crispy Prosciutto & Cherry Tomato Gnocchi

with Garlic Bread & Goat Cheese-Rocket Salad

Veggie Gyozas & Spring Onion ‘Aioli’

with Pumpkin Chunks & Japanese Mixed Salad

Texan Kidney Bean & Loaded Jalapeño Nachos

with Oven-Baked Tortilla Chips & Sour Cream

Fast Hoisin Chicken & Cos Salad Tacos

with Garlic Aioli Drizzle

Sicilian-Style Chicken, Olive & Veggie Bake

with Spinach Couscous

Rich Chicken & Pancetta Pumpkin Ravioli

with Semi-Dried Tomatoes & Goat Cheese

Quick Beef Stroganoff & Garlic Mash

with Steamed Veggies

Seared Salmon & Sautéed Greens

with Lemon & Hot Honey Drizzle

Sticky Lemongrass Pork Belly Bao Banquet

with Fries, Zingy Sriracha Mayo & Apple Slaw

Sambal-Spiced Barramundi & Seeded Potatoes

with Pickled Onion & Cucumber Slaw

Ultimate Cheesy Chermoula Lamb Manoush

with Fries, Herby Yoghurt & Pickled Veggies