Recipe: Barramundi with pumpkin, carrots and lentils

4.3-5 9

How to Make:

Preheat oven to 200°C/180°C fan forced. Grease and line a baking tray with baking paper. Cook lentils in a saucepan of simmering water for 20 minutes or until tender. Drain well. Set aside.
Meanwhile, place carrots on prepared tray. Spray with oil. Season well. Roast for 25-30 minutes or until tender. Squeeze juice of 1 orange over carrots. Roast for a further 5 minutes.
While the carrots are roasting, pour stock into a saucepan and bring to the boil. Add pumpkin and cook, covered, for 10-15 minutes or until tender. Cool slightly. Use a stick blender to blend until smooth. Keep warm.
Heat 2 tsp oil in a frying pan over mediumlow heat. Cook shallot for 5 minutes or until lightly caramelised. Add lentils. Finely grate rind of remaining orange then juice. Stir rind and juice into shallot mixture. Season well.
Reduce oven to 180C/160C fan forced. Heat remaining oil in a non-stick ovenproof frying pan over medium-high heat. Cook fish, skin-side down, for 3 minutes or until skin is golden, crisp. Turn fish over. Place pan in oven for 2-3 minutes or until fish is cooked through.
Divide pumpkin puree, lentils, carrots and fish among serving plates. Sprinkle with dukkah and serve with endive.

Time for preparing:

45 min.

Servings: