Barramundi and Mediterranean Risoni with Cherry Tomatoes, Olives and Fresh Herbs

Finely chop the mint and dill. Zest and juice the lemon. Peel and finely dice the onion, and finely chop the garlic. Dissolve the vegetable stock concentrate in 800ml of water.

Over medium heat place a pan with a little oil. Fry onion and garlic for 3-4 minutes. Add the tomato paste and stir. Add the cherry tomatoes, olives, capers, risoni and vegetable concentrate stock mix. Season with salt and pepper. Stir and cover with a lid and cook for 6 minutes.

Season the barramundi with salt and pepper. Uncover the risoni and stir in the lemon zest, juice, half the chopped dill and mint. If it looks a little dry add ¹⁄₂ cup of water. Place the barramundi on top of the risoni and replace the lid. Cook for a further 6-7 minutes or until cooked through.

Divide the risoni between serving bowls and top with the barramundi. Garnish with the remaining herbs. Enjoy

Finely chop the mint and dill. Zest and juice the lemon. Peel and finely dice the onion, and finely chop the garlic. Dissolve the vegetable stock concentrate in 800ml of water.

Over medium heat place a pan with a little oil. Fry onion and garlic for 3-4 minutes. Add the tomato paste and stir. Add the cherry tomatoes, olives, capers, risoni and vegetable concentrate stock mix. Season with salt and pepper. Stir and cover with a lid and cook for 6 minutes.

Season the barramundi with salt and pepper. Uncover the risoni and stir in the lemon zest, juice, half the chopped dill and mint. If it looks a little dry add ¹⁄₂ cup of water. Place the barramundi on top of the risoni and replace the lid. Cook for a further 6-7 minutes or until cooked through.

Divide the risoni between serving bowls and top with the barramundi. Garnish with the remaining herbs. Enjoy

Finely chop the mint and dill. Zest and juice the lemon. Peel and finely dice the onion, and finely chop the garlic. Dissolve the vegetable stock concentrate in 400ml of water

Over medium heat place a pan with a little oil. Fry onion and garlic for 3-4 minutes. Add the tomato paste and stir. Add the cherry tomatoes, olives, capers, risoni and vegetable concentrate stock mix. Season with salt and pepper. Stir and cover with a lid and cook for 6 minutes.

Season the barramundi with salt and pepper. Uncover the risoni and stir in the lemon zest, juice, half the chopped dill and mint. If it looks a little dry add ¹⁄₂ cup of water. Place the barramundi on top of the risoni and replace the lid. Cook for a further 6-7 minutes or until cooked through.

Divide the risoni between serving bowls and top with the barramundi. Garnish with the remaining herbs. Enjoy

Finely chop the mint and dill. Zest and juice the lemon. Peel and finely dice the onion, and finely chop the garlic. Dissolve the vegetable stock concentrate in 400ml of water

Over medium heat place a pan with a little oil. Fry onion and garlic for 3-4 minutes. Add the tomato paste and stir. Add the cherry tomatoes, olives, capers, risoni and vegetable concentrate stock mix. Season with salt and pepper. Stir and cover with a lid and cook for 6 minutes.

Season the barramundi with salt and pepper. Uncover the risoni and stir in the lemon zest, juice, half the chopped dill and mint. If it looks a little dry add ¹⁄₂ cup of water. Place the barramundi on top of the risoni and replace the lid. Cook for a further 6-7 minutes or until cooked through.

Divide the risoni between serving bowls and top with the barramundi. Garnish with the remaining herbs. Enjoy

Finely chop the mint and dill. Zest and juice the lemon. Peel and finely dice the onion, and finely chop the garlic. Dissolve the vegetable stock concentrate in 400ml of water

Over medium heat place a pan with a little oil. Fry onion and garlic for 3-4 minutes. Add the tomato paste and stir. Add the cherry tomatoes, olives, capers, risoni and vegetable concentrate stock mix. Season with salt and pepper. Stir and cover with a lid and cook for 6 minutes.

Season the barramundi with salt and pepper. Uncover the risoni and stir in the lemon zest, juice, half the chopped dill and mint. If it looks a little dry add ¹⁄₂ cup of water. Place the barramundi on top of the risoni and replace the lid. Cook for a further 6-7 minutes or until cooked through.

Divide the risoni between serving bowls and top with the barramundi. Garnish with the remaining herbs. Enjoy

Finely chop the mint and dill. Zest and juice the lemon. Peel and finely dice the onion, and finely chop the garlic. Dissolve the vegetable stock concentrate in 400ml of water

Over medium heat place a pan with a little oil. Fry onion and garlic for 3-4 minutes. Add the tomato paste and stir. Add the cherry tomatoes, olives, capers, risoni and vegetable concentrate stock mix. Season with salt and pepper. Stir and cover with a lid and cook for 6 minutes.

Season the barramundi with salt and pepper. Uncover the risoni and stir in the lemon zest, juice, half the chopped dill and mint. If it looks a little dry add ¹⁄₂ cup of water. Place the barramundi on top of the risoni and replace the lid. Cook for a further 6-7 minutes or until cooked through.

Divide the risoni between serving bowls and top with the barramundi. Garnish with the remaining herbs. Enjoy