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Crispy barramundi with creamy mushroom and lentils

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  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 2 serves veg or fruit

Discover this crispy fried barramundi recipe with creamy mushrooms and lentils – it’s the perfect midweek meal. 

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Crispy barramundi with creamy mushroom and lentils

Ingredients

  • 4 Coles Australian Barramundi Portions Skin On
  • 200g Swiss brown mushrooms, sliced
  • 400g can lentils, rinsed, drained
  • 300g sour cream
  • 120g baby spinach leaves

Nutritional information

Per serve: Energy: 1901kJ/455 Cals (22%), Protein: 32g (64%), Fat: 36g (51%), Sat Fat: 19g (79%), Sodium: 366mg (18%), Carb: 11g (4%), Sugar: 2g (2%), Dietary Fibre: 4g (13%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Season barramundi. Spray a large non-stick frying pan with olive oil spray. Place over high heat. Add barramundi, skin-side down, and cook for 3 mins each side or until golden and just cooked through. Transfer barramundi to a plate. Cover and set aside to rest.

  2. Step 2

    Add the mushroom to the pan and cook, stirring, for 6-8 mins or until golden and starting to caramelise. Season. Add the lentils and sour cream and cook for 1 min or until heated through. Add three-quarters of the spinach and toss to combine.

  3. Step 3

    Divide the lentil mixture among serving bowls. Top with barramundi and serve with remaining spinach.

Crispy barramundi with creamy mushroom and lentils

Crispy barramundi with creamy mushroom and lentils
  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Ingredients
  • 4 Coles Australian Barramundi Portions Skin On
  • 200g Swiss brown mushrooms, sliced
  • 400g can lentils, rinsed, drained
  • 300g sour cream
  • 120g baby spinach leaves
    Description

    Discover this crispy fried barramundi recipe with creamy mushrooms and lentils – it’s the perfect midweek meal. 

    Method
    1. Step 1

      Season barramundi. Spray a large non-stick frying pan with olive oil spray. Place over high heat. Add barramundi, skin-side down, and cook for 3 mins each side or until golden and just cooked through. Transfer barramundi to a plate. Cover and set aside to rest.

    2. Step 2

      Add the mushroom to the pan and cook, stirring, for 6-8 mins or until golden and starting to caramelise. Season. Add the lentils and sour cream and cook for 1 min or until heated through. Add three-quarters of the spinach and toss to combine.

    3. Step 3

      Divide the lentil mixture among serving bowls. Top with barramundi and serve with remaining spinach.