Lemon Crusted Barramundi w/ Spiced Lentils & Cucumber Mint Salsa
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Additional Time
4 hrs
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Total Time
4 hrs 35 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Indian
Lemon Crusted Barramundi w/ Spiced Lentils & Cucumber Mint Salsa
Description
Lemon Crusted Barramundi w/ Spiced Lentils & Cucumber Mint Salsa uses boneless barramundi fillets soaked in a yogurt marinade infused with lemon zest, coriander, cumin, and turmeric. This marinade tenderizes the fish while imparting bright, earthy flavors. The lentils are cooked until al dente with garlic, celery, cumin, turmeric, and chicken stock to create a savory base with gentle spice and warmth. The cucumber and mint salsa, dressed in a mixture of white wine vinegar, olive oil, and a touch of icing sugar, adds a crisp, refreshing contrast. The baking step finishes the fish with a gentle crust formed from the lemon and yogurt coating, locking in moisture and flavor.
The final dish presents layered textures: tender, flaky fish, firm and spiced lentils, and crunchy, cool salsa. Together they provide a balanced plate of protein, legumes, and vegetables that integrates mild acidity, spice, and herbaceous notes. This dish offers a thoughtful approach to combining seafood with pulses and a fresh condiment.
This recipe advises marinating the fish for at least four hours for maximum flavor infusion. The lentils are cooked gradually with stock to control texture. The cucumber salsa requires mixing the dressing ingredients first and letting it rest to meld flavors before combining. These steps ensure a cohesive balance among the components for serving.
Ingredients
- 4 barramundi fillets boneless
- 2 cups yogurt thick European style
- 1/2 bunch Coriander leaves
- 1 lemon
- 3/4 teaspoon cumin
- 3/4 teaspoon Turmeric
- sea salt flakes
- black pepper in grinder
- butter
Lentils:
- 600 grams brown lentils
- 1 celery stalk
- 2 garlic cloves
- 500 millilitres chicken stock
- 1 teaspoon cumin ground
- 1 teaspoon Turmeric ground powder
- extra virgin olive oil
- sea salt flakes
- black pepper in grinder
Salsa:
- cucumber large
- 3 tablespoons white wine vinegar
- 1 1/2 tablespoons icing sugar
- 1 1/2 tablespoons extra virgin olive oil
- sea salt flakes
- black pepper in grinder
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.
Notes
User Reviews
Overall Rating
4.9
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