Our Plans
Italian-Seasoned Barramundi
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Italian-Seasoned Barramundi

Italian-Seasoned Barramundi

with Baked Orzo

Ciao bella! Italian-seasoned barramundi, baked creamy orzo, zucchini and Parmesan feature in this light, delicious meal. Pour the wine and set the table!

Tags:
Family Friendly
Allergens:
Fish
Seafood/Fruit de Mer
Wheat
Milk

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

Preparation Time35 minutes
DifficultyEasy

Ingredients

serving amount

282 g

Barramundi

(Contains Fish, Seafood/Fruit de Mer)

170 g

Orzo

(Contains Wheat)

80 g

Tomato

¼ cup

Parmesan Cheese

(Contains Milk)

1 tbsp

Italian Seasoning

200 g

Zucchini

1 unit

Garlic, cloves

1 unit

Lemon

2 unit

Green Onion

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

sideBannerName

Nutrition Values

Calories680 kcal
Fat22 g
Saturated Fat7 g
Carbohydrate84 g
Sugar11 g
Dietary Fiber10 g
Protein44 g
Cholesterol85 mg
Sodium470 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

Zester
Measuring Cups
Measuring Spoons
Paper Towel
Strainer
8x8" Baking Dish
Large Non-Stick Pan

Instructions

Prep
1

Before starting, preheat the oven to 450°F. Wash and dry produce. Add 6 cups water and 2 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. While the water comes to a boil, peel, then mince or grate garlic. Thinly slice green onions. Cut zucchini into 1/4-inch slices. Cut tomato into 1/4-inch pieces. Zest, then juice half the lemon. Cut remaining lemon into wedges.

Cook orzo and prep barramundi
2

Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min. While orzo cooks, pat barramundi dry with paper towels. Sprinkle over half the Italian Seasoning, then season with salt and pepper. When orzo is done, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and set aside.

Assemble orzo
3

Heat the same pot over medium. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl pan until melted. Add garlic. Cook, stirring often, until fragrant, 30 sec. Remove the pot from heat, then add orzo, lemon zest, green onions, tomatoes, reserved pasta water, remaining Italian Seasoning and 1 tbsp lemon juice (dbl for 4 ppl). Season with salt and pepper. Stir to combine.

Bake orzo
4

Transfer orzo mixture to a lightly-oiled 8x8-inch baking dish (9x13-inch for 4 ppl). Layer zucchini slices over top. Drizzle with 1/2 tbsp oil (dbl for 4ppl), then sprinkle with Parmesan. Bake in the middle of the oven until zucchini is tender-crisp, 10-12 min.

Cook barramundi
5

While orzo bakes, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then barramundi, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 2-3 min.**

Broil orzo, finish and serve
6

When zucchini is tender-crisp, turn oven to a high broil. Broil orzo in the middle of the oven until cheese is golden-brown, 2-3 min. Divide barramundi and baked orzo between plates. Squeeze over a lemon wedge, if desired.