Double Greek-Style Barramundi & Veggie Risoni

Name: Double Greek-Style Barramundi & Veggie Risoni with Creamy Pesto Dressing
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 carrot; 1 packet zucchini; 1 packet risoni; ¼ tsp salt; 2 packet Barramundi; ½ sachet mediterranean seasoning; 1 packet Baby Spinach Leaves; 1 packet Mustard Cider Dressing; 1 packet Creamy Pesto Dressing

with Creamy Pesto Dressing

Get up to $200 off!

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!

Allergens:

Gluten

•Wheat

•Fish

•Eggs

•Walnut

•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

carrot

1 packet

zucchini

1 packet

risoni

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

2 packet

Barramundi

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

½ sachet

mediterranean seasoning

1 packet

Baby Spinach Leaves

1 packet

Mustard Cider Dressing

1 packet

Creamy Pesto Dressing

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

Not included in your delivery

olive oil

¼ tsp

salt

Nutritional Values

Energy (kJ)3538 kJ

Calories846 kcal

Fat35.8 g

of which saturates7.4 g

Carbohydrate66.5 g

of which sugars9.4 g

Dietary Fibre4.5 g

Protein63.6 g

Sodium1273 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. • 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 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.