HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrispy Breadcrumb Topped Barramundi
Crispy Breadcrumb-Topped Barramundi

Crispy Breadcrumb-Topped Barramundi

with Zucchini and Tomato Orzo

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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 PrepQuick
Allergens:Fish/PoissonSeafood/Fruit de MerEgg/OeufMustard/MoutardeBarley/OrgeMilk/LaitOatsRye/SeigleSesame/SésameSoy/SojaWheat/Blé

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

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

282 g


(ContainsFish/Poisson, Seafood/Fruit de Mer)

1 tbsp

Garlic Puree

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

2 tbsp

Italian Breadcrumbs

(ContainsBarley/Orge, Milk/Lait, Oats, Rye/Seigle, Sesame/Sésame, Soy/Soja, Wheat/Blé)

170 g



113 g

Baby Tomatoes

200 g


¼ cup

Parmesan Cheese, shredded


½ tbsp

Lemon-Pepper Seasoning

Not included in your delivery

¼ tsp


0.06 tsp


2 tbsp

Unsalted Butter*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
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.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl
Baking Sheet
Parchment Paper
Instructionsarrow up iconarrow up icon
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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.


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.


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).


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.**


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.


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.