Greek-Style Barramundi & Veggie Risoni
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Greek-Style Barramundi & Veggie Risoni

Greek-Style Barramundi & Veggie Risoni

with Creamy Pesto Dressing

Tender barramundi is the perfect protein to complement 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!

Tags:
Over 30g protein
Climate Superstar
Allergens:
Gluten
Wheat
Fish
Milk
Egg
Walnut

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 Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

zucchini

1 packet

risoni

(Contains Gluten, Wheat;)

1 packet

barramundi

(Contains Fish; May be present: Crustacean, Mollusc. )

½ sachet

mediterranean seasoning

1 packet

baby spinach leaves

1 packet

mustard cider dressing

1 packet

creamy pesto dressing

(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )

Not included in your delivery

olive oil

¼ tsp

salt

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Nutritional Values

Energy (kJ)2918 kJ
Fat30.6 g
of which saturates4.8 g
Carbohydrate66.3 g
of which sugars8.7 g
Protein39.1 g
Sodium1220 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Pan
Large Frying Pan

Instructions

1
1

• 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.

2
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
3

• Meanwhile, pat barramundi dry with a paper towel.

TIP: Patting the skin dry helps it crisp up in the pan!

4
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!

5
5

• To pan with risoni, add roasted veggies, baby spinach leaves and mustard cider dressing. • Toss to combine and season to taste.

6
6

• Divide roast veggie risoni between plates. • Top with Mediterranean barramundi. • Drizzle over creamy pesto dressing to serve. Enjoy!