Double Greek-Style Barramundi & Veggie Risoni

Name: Double Greek-Style Barramundi & Veggie Risoni with Finger Lime Dressing & Fetta Crumble
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 560 g Barramundi; 1 packet Baby Spinach Leaves; 1 Zucchini; 1 Broccoli; 1 packet Risoni; 1 sachet Mediterranean Seasoning; 1 packet Fetta Cubes; 1 packet Finger Lime Dressing

with Finger Lime Dressing & Fetta Crumble

4.0(220)

Recipe Development TeamUpdated on June 03, 2026

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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

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!

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

Ingredients

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 Seasoning

1 packet

Fetta Cubes

(Contains: Milk)

1 packet

Finger Lime Dressing

Nutritional Values

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

Utensils

•Large Non-Stick Pan

•Large Pan

•Baking Paper

Cooking Steps

PDF

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.

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.

3

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

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.