• sandrabrandalise


COOKBOOK: Coles Mag - May 2019

Did you know barramundi is native to Australia? It’s a fish packed with nutrients. Barramundi has selenium, zinc, magnesium, vitamin A and calcium, you will also benefit from lowering the risk of heart disease, inflammation and anxiety. This fish is full of goodness!

Served on a bed of silverbeet, beetroot, feta and walnuts, this is for the very sophisticated diner. Great for a dinner party, very easy to make



Serves 4

4 x barramundi fillets with skin on

2 tablespoons of chopped dill

2 tablespoons olive oil and for frying

2 lemons, zest and juice

Salt & pepper

1 large bunch of silverbeet, remove the white stalk, rinse well

250g baby beetroot, cut into bite sizes

400g can of brown lentils , rinsed well

1 large red onion, peeled, and sliced

1oog feta, crumbed

35g of walnuts, roasted and chopped

Place the barramundi in a dish, add the oil, dill and lemon zest. Combine well and refrigerate for 1 hour.

In a deep frying pan add the extra oil for frying. Fry the red onions until just soft. Season with salt and pepper and add the lentils. Fry for half a minute. Add the silverbeet and turn over into the mixture. The silverbeet will Strat to shrink very quickly. Season with a little extra salt and pepper, add walnuts & a little extra lemon juice. Remove from heat and place it on serving plate. Add the beetroot over the top. Allow it to rest.

In the meantime, heat a frying pan, add the barramundi fillets skin down to begin with. Allow the skin to scorch. Cook barramundi for approx 2-3mins on each side (depending on the thickness) Press down on the thickest part with a spatula. Once cooked, remove it carefully from the pan and place it over the silverbeet salad. Sprinkle feta over it and it is now ready to be served.

NOTE: I roast the walnuts in the microwave for a minute or so. You can roast in the oven for a little longer, 5-7mins in a pre heated oven

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