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As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Harissa-spiced Barramundi with Quinoa, Mediterranean Veg & Dill Yoghurt
Responsibly-sourced barramundi is coated in warm harissa and roasted until flaky in this Middle Eastern-style fish supper. Serve alongside fluffy quinoa, vibrant courgette, sweet onion and juicy pepper. Dollop over some creamy dill yoghurt and finish with a sprinkle of flaked almonds for that extra crunch.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 unwaxed lemon
- 10g flaked almonds (Nuts)
- 80g greek style yoghurt (Milk)
- 1 handful of fresh dill
- 2 barramundi fillets (Fish)
- 80g quinoa (Quinoa 100%)
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 pepper
- 1 courgette
- 1 onion
Nutritional Information
Calories: 544
Protein: 41g
Carbs: 45g
Fat: 24g
Ingredients
- 1 unwaxed lemon (use half)
- 80g greek style yoghurt (use half) (Milk)
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 pepper (use half)
- 10g flaked almonds (use half) (Nuts)
- 1 handful of fresh dill (use half)
- 1 tbsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 courgette (use half)
- 1 onion (use half)
- 80g quinoa (use half) (Quinoa 100%)
- 2 barramundi fillets (use half) (Fish)
Nutritional Information
Calories: 544
Protein: 41g
Carbs: 45g
Fat: 24g
Harissa-spiced Barramundi with Quinoa, Mediterranean Veg & Dill Yoghurt
Responsibly-sourced barramundi is coated in warm harissa and roasted until flaky in this Middle Eastern-style fish supper. Serve alongside fluffy quinoa, vibrant courgette, sweet onion and juicy pepper. Dollop over some creamy dill yoghurt and finish with a sprinkle of flaked almonds for that extra crunch.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a small bowl, a grater & a sieve
Get started
- Peel the onion and cut into 1cm wedges. Cut the courgette into 3cm batons. Dice the pepper into 2cm chunks
- Add the veg to the lined baking tray, drizzle with 1 tsp oil, half the harissa, half the garlic paste and a pinch of salt and pepper. Toss well to coat and roast for 5 mins
Time for fish
- After 5 mins, place the barramundi alongside the veg and rub with 1 tsp oil, the remaining harissa, salt and pepper
- Roast for 19 mins, until the fish is cooked through and the veg is tender
- Meanwhile, add the quinoa to the saucepan and boil for 13-14 mins until cooked, then drain and return to the pan
Make the yoghurt
- Finely chop the dill. Zest half the lemon, then cut into wedges
- In the small bowl, combine the yoghurt, half the dill, the remaining garlic paste, the juice of 1 lemon wedge and a pinch of salt and pepper
- When ready, stir the lemon zest, salt and pepper into the quinoa
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the quinoa and veg between plates, topped with the harissa barramundi. Serve with a dollop of yoghurt on the side. Scatter over the flaked almonds and remaining dill to finish. Garnish with the remaining lemon wedges
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