[Savvy Shortcuts] Honey-Harissa Glazed Barramundi
with Roast Vegetable Medley
Calories
:
456 kcalProtein
:
34.3g proteinPreparation Time
:
20 minutesDifficulty
:
EasyPre-Prepped
Calorie Smart
Allergens:
- Fish
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Crustaceans
- Molluscs
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Zucchini
1
Red Onion
1 packet
Roast Veggie Mix
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Harissa Paste
(May be present: Soy.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Utensils
•Large Frying Pan
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
- Slice zucchini into thick rounds.
- Cut red onion into wedges.
2
- Place prepped veggies and roast veggie mix on a lined oven tray. Sprinkle with paprika spice blend, drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
3
- When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Pat barramundi dry with paper towel and season both sides.
- 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, add harissa paste, the honey and a splash of water, gently turning fish to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
4
- Divide roast vegetable medley between bowls.
- Top with honey-harissa glazed barramundi.
- Dollop over Greek-style yoghurt. Enjoy!
