Greek-Style Barramundi & Veggie Risoni
with Fetta Crumble
- Gluten
- Wheat
- Fish
- Milk
- Eggs
- Soy
- May contain traces of allergens
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.
Ingredients
1 head
broccoli
1
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
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, 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!
• 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: The barramundi and fetta pairing was a highlight for many, though several found the risoni quite bland on its own. Opinions on the mustard cider dressing were mixed — some loved it, while others found it an odd fit.
- Ease of prep: Most found this a quick and straightforward cook, with minimal washing up. A few noted the timing instructions could be clearer around when to start the barramundi relative to the risoni.
- Suggestions: Many recommended adding a squeeze of lemon juice or extra dressing to lift the overall flavour of the risoni. Some preferred swapping broccoli for cauliflower or another vegetable, and a few suggested roasting it for a shorter time to avoid it drying out or burning.
- Leftovers: At least one customer noted the dish reheats well and is easy to cook in advance.
- Portions: A few felt the fish portions were on the smaller side, particularly for four adults, while others found the overall meal satisfyingly filling.
