Zesty Barramundi & Loaded Lentil Salad
with Fresh Veg, Basil Pesto & Lemon
- Fish
- Milk
- Cashew
- May contain traces of allergens
- Crustaceans
- Molluscs
A zesty and peppery seasoning for a slice of fresh barramundi, it’s a match! Pair this delightful combination of zesty aromas with a charred capsicum and lentil salad, then top it all off with some basil pesto for one tasty bowl for dinner!
Ingredients
1
Capsicum
1 packet
Snacking Tomatoes
1 packet
Lentils
1
Lemon
280 g
Barramundi
(Contains: Fish May be present: Crustaceans, Molluscs)
1 sachet
Lemon Pepper Seasoning
1 packet
Basil Pesto
(Contains: Milk, Cashew)
1
Gourmet Leaf Mix
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Thinly slice capsicum.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook capsicum until tender, 4-5 minutes.
• Transfer to a large bowl and set aside.
• Meanwhile, halve snacking tomatoes. Slice lemon into wedges.
• Drain and rinse lentils.
• Pat barramundi dry with a paper towel and season both sides with salt and pepper.
• Return the frying pan to medium-high heat with a drizzle of olive oil.
• When oil is hot, cook barramundi, skin-side down first, until just cooked through, 4-5 minutes each side (depending on thickness).
• In the last minute of cook time, sprinkle over lemon pepper seasoning, gently turning fish to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
TIP: White fish is cooked through when the centre turns from translucent to white.
• While barramundi is cooking, to the bowl with charred capsicum, add tomatoes, drained lentils, gourmet leaf mix, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine. Season to taste with salt and pepper.
• Divide loaded lentil salad between bowls. Top with zesty barramundi.
• Drizzle over basil pesto and serve with any remaining lemon wedges. Enjoy!
