| | Barramundi with pumpkin, carrots and lentils
Barramundi with pumpkin, carrots and lentils
Barramundi with pumpkin, carrots and lentils 4.3-5 9
  • Calories: 1660 kj
  • Fat: 9.5g
  • Carbohydrates: 10g

How to Make:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Divide pumpkin puree, lentils, carrots and fish among serving plates. Sprinkle with dukkah and serve with endive.
Time for preparing:
45 min.
Servings:
4

Ingredients:

  • 100g dried French green lentils, rinsed, drained
  • 2 bunches baby carrots, trimmed, scrubbed
  • 2 small oranges
  • 250ml (1 cup) chicken stock
  • 300g kent pumpkin, peeled, cut into 2cm pieces
  • 1 tablespoon olive oil
  • 2 green shallots, peeled, white part finely chopped
  • 4 x 200g barramundi fillets, skin on
  • 1 tablespoon dukkah, to serve
  • Curly endive, to serve
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