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Lemon Crusted Barramundi w/ Spiced Lentils & Cucumber Mint Salsa
4.9 from 198 votes

Lemon Crusted Barramundi w/ Spiced Lentils & Cucumber Mint Salsa

Fresh barramundi fillets marinated in a spiced yogurt mixture are baked to create a lemon crust that complements the mild fish. Served alongside brown lentils cooked with cumin, turmeric, and aromatic vegetables, the dish offers a hearty texture paired with a cooling cucumber and mint salsa made tangy and sweet with white wine vinegar and icing sugar. This combination balances warm spices with fresh, bright accompaniments for a full meal.

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

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:
    Cup of Yum
  1. Mix the yoghurt, lemon zest, coriander leaves, coriander root, cumin, turmeric, a touch of salt and pepper and mix well.
  2. Place the fish in the yoghurt marinade and massage well, place in the refrigerator for at least 4 hours.
Lentils:
  1. Wash and drain the lentils well.
  2. In a medium saucepan over medium-high heat, soften the vegetables in a little oil.
  3. Add the garlic and spices and continue to cook for a further 5 minutes.
  4. Add the drained lentils and stir in the stock ½ cup (125 ml) at a time.
  5. Do not add the next ½ cup until all the last liquid has been absorbed to prevent over cooking.
  6. Taste the lentils as you go and stop cooking once they are cooked al’dente.
Salsa:
  1. In a medium mixing bowl place the vinegar, sugar, olive oil and a touch of salt and pepper and mix well.
  2. Add the vinegar mix to the cucumber and the chopped mint.
  3. Toss it all together and set aside.
  4. Final Preparation and Assembly
  5. Preheat oven to 180 ℃ (350 ℉)
  6. In a non stick pan over hight heat sear the fish fillets in a little butter mixed with olive oil.
  7. Once seared on both sides transfer the fish to the oven for approx 12 minutes (depends on thickness of fish).
  8. While the fish cooks return the lentils to a medium flame and warm through.
  9. Add a touch more stock to ensure that they are a little moist on the outside, (you want them to be slightly sloppy).
  10. 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