Mediterranean Barramundi & Summer Veg Risoni
with Creamy Pesto Dressing & Fetta- Gluten
- Wheat
- Fish
- Milk
- Eggs
- Walnut
- Eggs
- Soy
- May contain traces of allergens
- Almond
- Macadamia
- Cashew
Tender barramundi is the perfect protein to compliment tonight's risoni. Packed with some colourful veggies and Mediterranean flavours, let us transport you to memories of salty air, sunny shores and delicious food with this fish dish!
Ingredients
1
carrot
1
zucchini
1 packet
risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
barramundi
(Contains: Fish;)
½ sachet
mediterranean seasoning
1 bag
baby spinach leaves
1 packet
mustard cider dressing
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
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. • Cut carrot into bite-sized chunks. • 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 oilover 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!
• To pan with risoni, add roasted veggies, baby spinach leaves and mustard cider dressing. • Toss to combine and season to taste.
• Divide roast veggie risoni between plates. • Top with Mediterranean barramundi. • Drizzle over creamy pesto dressing and crumble over fetta cubes to serve. Enjoy!
