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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.**
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.
