Greek-Style Barramundi & Veggie Risoni

Name: Greek-Style Barramundi & Veggie Risoni with Fetta Crumble
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 head broccoli; 1 zucchini; 1 packet risoni; ¼ tsp salt; 1 packet barramundi; ½ sachet mediterranean seasoning; 1 packet baby spinach leaves; 1 packet mustard cider dressing; 1 packet Fetta Cubes

with Fetta Crumble

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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!

This recipe is under 650kcal per serving.

Tags:

Over 30g protein

•Calorie Smart

Allergens:

Gluten

•Wheat

•Fish

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 head

broccoli

zucchini

1 packet

risoni

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

1 packet

barramundi

(Contains: Fish;)

½ sachet

mediterranean seasoning

1 packet

baby spinach leaves

1 packet

mustard cider dressing

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

olive oil

¼ tsp

salt

Nutritional Values

Energy (kJ)2534 kJ

Calories606 kcal

Fat17 g

of which saturates5.2 g

Carbohydrate63.1 g

of which sugars6.2 g

Dietary Fibre9.1 g

Protein48.3 g

Sodium1354 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

•Large Non-Stick Pan

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, then roast until tender, 20-25 minutes.

TIP: If your tray is crowded, divide the veggies between two trays!

• 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.

TIP: 'Al dente' risoni is cooked through but still slightly firm in the centre.

• 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 the barramundi, turning to coat.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!