Double Greek-Style Barramundi & Veggie Risoni
with Finger Lime Dressing & Fetta Crumble
- Fish
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Crustaceans
- Molluscs
- Eggs
- Soy
Tender barramundi is the perfect protein to complement tonight's risoni. Packed with some tasty veggies and Mediterranean flavours, let us transport you to memories of salty air, sunny shores and delicious food with this fish dish!
Ingredients
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 Seasoning
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
Finger Lime Dressing
Utensils
Cooking Steps
• 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.
• 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.
• Meanwhile, pat barramundi dry with a paper towel. TIP: Patting the skin dry helps it crisp up in the pan!
• 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.
• To the pan with risoni, add roasted veggies, baby spinach leaves and mustard cider dressing. • Toss to combine and season to taste.
• Divide veggie risoni between bowls. • Top with Greek-style barramundi. • Crumble over fetta cubes to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most enjoyed the Mediterranean seasoning and risoni, though some found the overall dish mild and felt a squeeze of lemon at serving helped lift the flavours.
- Ease of prep: The dish is fairly quick to pull together, though uneven fish portions required extra attention to avoid overcooking thinner pieces.
- Suggestions: Several found the Mediterranean seasoning quite salty, so use it sparingly; some also suggested swapping or reducing the finger lime dressing if your family prefers a milder or more familiar flavour.
- Portions: A few customers cooking for four felt the barramundi portion was on the smaller side, so consider supplementing with extra fish if feeding a hungry crowd.
