Pan fry barramundi and serve on a salad of silverbeet, lentils, fetta and toasted walnuts for a tasty and easy weeknight meal that's ready in 20 minutes.
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Method
Step 1
Place the barramundi, dill, fennel seeds, half the oil, half the lemon juice and half the lemon zest in a large bowl. Season. Toss to combine.
Step 2
Combine the silverbeet, beetroot, lentils, onion, fetta, walnut and remaining lemon zest in a large bowl. Drizzle with the remaining oil and remaining lemon juice. Season. Gently toss to combine.
Step 3
Heat a large frying pan over medium-high heat. Add the barramundi and cook for 2-3 mins each side or until golden brown and the flesh flakes easily when gently tested with a fork. Transfer to a plate.
Step 4
Divide the silverbeet mixture and barramundi among serving plates.
Silverbeet, lentil and fetta salad with barramundi
Pan fry barramundi and serve on a salad of silverbeet, lentils, fetta and toasted walnuts for a tasty and easy weeknight meal that's ready in 20 minutes.
Method
Step 1
Place the barramundi, dill, fennel seeds, half the oil, half the lemon juice and half the lemon zest in a large bowl. Season. Toss to combine.
Step 2
Combine the silverbeet, beetroot, lentils, onion, fetta, walnut and remaining lemon zest in a large bowl. Drizzle with the remaining oil and remaining lemon juice. Season. Gently toss to combine.
Step 3
Heat a large frying pan over medium-high heat. Add the barramundi and cook for 2-3 mins each side or until golden brown and the flesh flakes easily when gently tested with a fork. Transfer to a plate.
Step 4
Divide the silverbeet mixture and barramundi among serving plates.
