• Preheat oven to 220°C/200°C fan-forced.
• Slice zucchini into thick rounds.
• Cut red onion into wedges.  

• Place prepped veggies and roast veggie mix on a lined oven tray. Drizzle with olive oil, sprinkle with paprika spice blend, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• When the veggies have 10 minutes remaining, in a large frying pan, heat a  drizzle of olive oil over medium-high heat.
• Pat barramundi dry with a paper towel and season both sides with salt and pepper.
• When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).
• In the last minute, add harissa paste, the honey and a splash of water, gently turning fish to coat.

TIP: Patting the skin dry helps it crisp up in the pan!

• Divide paprika roast veggie medley between plates.
• Serve honey-harissa glazed barramundi beside veggies.
• Dollop over Greek-style yoghurt to serve. Enjoy!