Greek-Style Barramundi & Veggie Risoni with Double Fetta Crumble

Posted July 2025

Greek-Style Barramundi & Veggie Risoni with Double Fetta Crumble

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

  1. 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.

  2. 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.

  3. 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.

  4. To the saucepan with risoni, add roasted vegetables, baby spinach leaves, and mustard cider dressing. Toss to combine and season to taste.

  5. 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

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