Greek-Style Barramundi & Veggie Risoni with Double Fetta Crumble
Posted July 2025
A Mediterranean-inspired, calorie-smart dish featuring tender barramundi fillets atop a bed of risoni pasta mixed with roasted vegetables and baby spinach. Finished with a mustard cider dressing and a generous sprinkle of crumbled fetta, this meal offers a delightful balance of flavors and textures.
Ingredients
- 1 head broccoli
- 1 zucchini
- 1 packet risoni (Contains: Gluten, Wheat)
- 1 packet barramundi (Contains: Fish)
- ½ sachet Mediterranean seasoning
- 1 packet baby spinach leaves
- 1 packet mustard cider dressing
- 2 packets fetta cubes (Contains: Milk)
- Olive oil
- ¼ tsp salt
Method
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Preheat oven to 240°C (220°C fan-forced). Chop broccoli into small florets and slice zucchini into half-moons. Place on a lined baking tray, drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 20–25 minutes until tender.
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When vegetables have 10 minutes remaining, bring a large saucepan of water to the boil. Cook risoni for 7–8 minutes until 'al dente'. Drain, return to the saucepan, add ¼ tsp salt and a drizzle of olive oil, and stir to coat.
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Pat barramundi dry with paper towel. Heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook barramundi, skin-side down first, for 5–6 minutes on each side until just cooked through. In the last minute, sprinkle with Mediterranean seasoning and turn to coat.
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To the saucepan with risoni, add roasted vegetables, baby spinach leaves, and mustard cider dressing. Toss to combine and season to taste.
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Divide the veggie risoni between bowls. Top with barramundi fillets and crumble fetta cubes over the top. Enjoy!
Nutrition Information (Per Serving)
- Calories: 639 kcal
- Protein: 50.6 g
- Carbohydrates: 63.2 g
- Fat: 19.8 g
- Fibre: 9.0 g
