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 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.

Allergens:
Fish
Seafood/Fruit de Mer
Egg
Sulphites
Mustard
Milk
Sesame
Soy
Gluten
Wheat

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

Preparation Time30 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, Sulphites, Mustard)

2 tbsp

Italian Breadcrumbs

(Contains Egg, Milk, Sesame, Soy, Sulphites, Gluten)

170 g

Orzo

(Contains Wheat)

113 g

Baby Tomatoes

200 g

Zucchini

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

2 tsp

Greek Seasoning

(Contains Sulphites)

Not included in your delivery

¼ tsp

Salt*

2 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

/ per serving
Calories780 kcal
Fat34 g
Saturated Fat13 g
Carbohydrate77 g
Sugar7 g
Dietary Fiber6 g
Protein46 g
Cholesterol115 mg
Sodium810 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

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

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 medium 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 (1 cup) pasta water, then drain and return orzo to the same pot, off heat.

Prep
2

Meanwhile, heat a large non-stick pan over medium-high.While the pan heats, halve tomatoes. Halve zucchini lengthwise, then cut into 1/4-inch half-moons.

Toast breadcrumbs
3

When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add breadcrumbs. Season with a pinch of salt. Cook, stirring often, until golden, 30 sec-1 min. Transfer breadcrumbs to a plate. Carefully wipe the pan clean.

Roast barramundi
4

Pat barramundi dry with paper towels. Add barramundi to a parchment-lined baking sheet, skin-side down. Season with salt and 1 tsp (1 1/2 tsp) Lemon-Pepper Seasoning.Combine mayo and garlic puree in a small bowl.Spread 1 tbsp (2 tbsp) garlic mayo 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 (2 tbsp) butter, then swirl the pan until melted. Add zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Reduce heat to medium, then add tomatoes, orzo and reserved pasta water. Season with salt and 1 tsp Lemon-Pepper Seasoning (use remaining for 4 ppl), then bring to a simmer.

Finish and serve
6

Once simmering, cook, stirring often, until sauce thickens slightly and coats orzo, 1-2 min. Add Parmesan and remaining garlic mayo. Season with salt, 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.