Crispy Breadcrumb-Topped Barramundi
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Crispy Breadcrumb-Topped Barramundi

Crispy Breadcrumb-Topped Barramundi

with Zucchini and Tomato Orzo

Barramundi fillets are topped with Parmesan and crispy golden Italian breadcrumbs for a satisfying crunch to go with this mild and buttery fish. The Mediterranean inspiration doesn't stop there: orzo is tossed with zucchini and tomatoes in a light garlicky sauce for a delicious, summery meal.

Tags:
Quick
Allergens:
Fish
Seafood/Fruit de Mer
Egg
Mustard
Barley
Milk
Wheat
Rye
Sesame
Soy
Oats

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

282 g

Barramundi

(Contains Fish, Seafood/Fruit de Mer)

1 tbsp

Garlic Puree

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

170 g

Orzo

(Contains Wheat)

113 g

Baby Tomatoes

200 g

Zucchini

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

½ tbsp

Lemon-Pepper Seasoning

Not included in your delivery

¼ tsp

Salt*

0.06 tsp

Pepper*

2 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories790 kcal
Fat35 g
Saturated Fat14 g
Carbohydrate77 g
Sugar7 g
Dietary Fiber6 g
Protein46 g
Cholesterol129 mg
Sodium770 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Strainer
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl
Baking Sheet
Parchment Paper

Instructions

Cook orzo
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return orzo to the same pot, off heat.

Toast breadcrumbs
2

Meanwhile, heat a large non-stick pan over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add breadcrumbs. Season with a pinch of salt. Cook, stirring often, until golden-brown, 30 sec-1 min. Transfer breadcrumbs to a plate. Carefully wipe the pan clean.

Prep
3

Meanwhile, halve tomatoes. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Add mayo and garlic puree to a small bowl, then stir to combine. Pat barramundi dry with paper towels. Season flesh side with salt and 1 tsp Lemon-Pepper Spice Blend (dbl for 4 ppl).

Roast barramundi
4

Add barramundi to a parchment-lined baking sheet, skin-side down. Spread 1 tbsp garlic mayo (dbl for 4 ppl) over barramundi. Sprinkle toasted breadcrumbs over top, pressing down gently to adhere. Roast in the middle of the oven until barramundi is cooked through, 8-10 min.**

Finish orzo
5

Heat the same pan (from step 2) over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Reduce heat to medium, then add tomatoes. Season with salt and 1/2 tsp Lemon-Pepper Seasoning (dbl for 4 ppl). Stir to combine. Add orzo and reserved pasta water, then bring to a simmer. Once simmering, cook, stirring often, until sauce thickens slightly and coats orzo, 1-2 min. Remove the pan from heat.

Finish and serve
6

Add Parmesan and remaining garlic mayo. Season with pepper, to taste, then stir until Parmesan melts, 30 sec. When barramundi is done, remove and discard skin, if desired. Divide orzo between plates. Top with barramundi.