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  • Fast
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  • Native Australian

Barramundi with Tomato Risoni, Olives and Feta

Sharp and fresh with the flavours of the Mediterranean, this fish and pasta dish is a clean sweep at balanced eating with lean barramundi, fresh tomatoes and creamy feta. If you like, you can flake the fish through the pasta instead of serving on top.

30 Minutes




Cook Risoni and Spinach

Cook risoni in a medium saucepan of salted boiling water for 6–8 minutes or until tender. Add spinach and stir for 30 seconds to wilt. Drain and set aside. While risoni is cooking, continue with step 2.



Prepare Vegetables

Crumble feta. Rinse and pick parsley leaves from their stems and roughly chop. Halve cherry tomatoes.



Cook Tomatoes

Heat ½ the oil in a medium frypan over medium-high heat. Add tomatoes, salt and pepper and cook for 2–3 minutes or until starting to soften. Add olives and red wine vinegar and stir for 30 seconds. Transfer to a bowl and wipe out pan.



Cook Fish

Return frypan to medium-high heat and add remaining oil. Season fish with salt and pepper and cook, skin-side down, for 4–5 minutes or until skin is golden and crisp. Turn and cook for a further 2–3 minutes or until just cooked.



Mix Risoni

Add risoni mixture, most of the feta, and most of the parsley to the bowl with the tomato and olives and mix to combine. Season well with salt and pepper.



Plate Up

Divide risoni salad between plates and top with barramundi. Sprinkle with remaining parsley and feta to serve.

Australians QuiteLike

Barramundi with Tomato Risoni, Olives and Feta

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money


Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.


Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.