Lemon Crusted Barramundi w/ Spiced Lentils & Cucumber Mint Salsa

Name: Lemon Crusted Barramundi w/ Spiced Lentils & Cucumber Mint Salsa
Prep time: 10 min
Cook time: 25 min
Total time: 4 h 35 min
Yield: 4 servings
Ingredients: 4 boneless barramundi fillets; 2 cups thick European style yoghurt; 1/2 bunch Coriander leaves; 1 lemon; 3/4 teaspoon cumin; 3/4 teaspoon Turmeric; sea salt flakes; pepper grinder; butter; 600 grams brown lentils; 1 stalk celery; 2 garlic cloves; 500 millilitres chicken stock; 1 teaspoon ground cumin; 1 teaspoon ground turmeric powder; extra virgin olive oil; sea salt flakes; pepper grinder; large cucumber; 3 tablespoons white wine vinegar; 1 1/2 tablespoons icing sugar; 1 1/2 tablespoons extra virgin olive oil; sea salt flakes; pepper grinder

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4.9

198 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 35 mins
Servings
4 servings
Course
Main Course
Cuisine
Indian

Lemon Crusted Barramundi w/ Spiced Lentils & Cucumber Mint Salsa

Iris Warren

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Ingredients

Servings

4 boneless barramundi fillets
2 cups thick European style yoghurt
1/2 bunch Coriander leaves
1 lemon
3/4 teaspoon cumin
3/4 teaspoon Turmeric
sea salt flakes
pepper grinder
butter

Lentils:

600 grams brown lentils
1 stalk celery
2 garlic cloves
500 millilitres chicken stock
1 teaspoon ground cumin
1 teaspoon ground turmeric powder
extra virgin olive oil
sea salt flakes
pepper grinder

Salsa:

large cucumber
3 tablespoons white wine vinegar
1 1/2 tablespoons icing sugar
1 1/2 tablespoons extra virgin olive oil
sea salt flakes
pepper grinder

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Instructions

Fish:

Mix the yoghurt, lemon zest, coriander leaves, coriander root, cumin, turmeric, a touch of salt and pepper and mix well.
Place the fish in the yoghurt marinade and massage well, place in the refrigerator for at least 4 hours.

Lentils:

Wash and drain the lentils well.
In a medium saucepan over medium-high heat, soften the vegetables in a little oil.
Add the garlic and spices and continue to cook for a further 5 minutes.
Add the drained lentils and stir in the stock ½ cup (125 ml) at a time.
Do not add the next ½ cup until all the last liquid has been absorbed to prevent over cooking.
Taste the lentils as you go and stop cooking once they are cooked al’dente.

Salsa:

In a medium mixing bowl place the vinegar, sugar, olive oil and a touch of salt and pepper and mix well.
Add the vinegar mix to the cucumber and the chopped mint.
Toss it all together and set aside.
Final Preparation and Assembly
Preheat oven to 180 ℃ (350 ℉)
In a non stick pan over hight heat sear the fish fillets in a little butter mixed with olive oil.
Once seared on both sides transfer the fish to the oven for approx 12 minutes (depends on thickness of fish).
While the fish cooks return the lentils to a medium flame and warm through.
Add a touch more stock to ensure that they are a little moist on the outside, (you want them to be slightly sloppy).
Arrange 4 deep serving plates and spoon an even amount of lentil mix into the base of each, place one piece of fish in the centre of the lentils and top the fish with a touch of the salsa, serve immediately and enjoy with a nice glass of white or even a light bodied beer.