The protein cooking time listed in this recipe has been updated.
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.
Serving size
Ingredients
Ingredients
- 80g greek style yoghurt (Milk)
- 1 unwaxed lemon
- 1 handful of fresh dill
- 20g flaked almonds (Nuts)
- 4 barramundi fillets (Fish)
-
160g quinoa(Quinoa 100%)
-
4 tsp garlic paste(Garlic, Olive Oil, Sea Salt, Citric Acid)
-
2 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)
- 2 pepper
- 2 courgette
- 1 onion
Allergens
Contains:
Milk, Nuts, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 107Kcal | 509Kcal |
| 447kJ | 2131kJ | |
| Fat | 4.8g | 23g |
| of which saturates | 1.0g | 4.9g |
| Carbohydrates | 8g | 39g |
| of which sugars | 2.2g | 11g |
| Protein | 8.3g | 40g |
| Salt | 0.04g | 0.19g |
| Fibre | 1.6g | 7.7g |
High protein
5 plants
Low sat fat
Harissa-spiced Barramundi with Quinoa, Mediterranean Veg & Dill Yoghurt
Buttery responsibly-sourced barramundi is coated in warm harissa and roasted to perfection, in this vibrant fish supper. Pair it alongside a medley of Mediterranean veg (think bright courgette, juicy pepper and sweet onion) and fluffy quinoa. A creamy dill yoghurt dressing balances the heat.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a small frying pan, a small bowl, a grater & a sieve
Get started
- Cut the onion into 8 wedges. Cut the courgettes into 2cm batons. Dice the peppers into 2cm chunks
- Add all to the lined baking tray, drizzle with 1 tbsp oil, half the harissa, half the garlic paste and a pinch of salt and pepper. Toss well to coat and roast for 5 mins
- Meanwhile, add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain and return to the pan
Roast the barramundi
- After 5 mins, place the barramundi alongside the veg, drizzle with 2 tsp oil and coat with the remaining harissa and a pinch of salt and pepper
- Roast for 18 mins, until the fish is cooked through and the veg is tender
Toast the almonds & make the dill yoghurt
- Meanwhile, heat the small frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove and set aside
- Finely chop the dill. Zest half the lemon and cut into wedges
- In the small bowl, combine the yoghurt, half the dill, remaining garlic paste, the juice from 1 lemon wedge and a pinch of salt and pepper
Plate up
- When everything's ready, stir the lemon zest and a pinch of salt into the cooked quinoa
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the quinoa and veg onto plates, topped with the barramundi. Add a dollop of dill yoghurt on the side. Scatter over the toasted flaked almonds and remaining dill. Garnish with the remaining lemon wedges
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