Name: Silverbeet, lentil and fetta salad with barramundi recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 4 Ocean Barramundi Fillets; 20.00 ml coarsely chopped dill; 1 tsp fennel seeds; 60ml olive oil; 2 lemons, zested, juiced; 1 bunch silverbeet, leaves trimmed, finely shredded; 250g cooked baby beetroot, cut into quarters; 400g can lentils, rinsed, drained; 1 red onion, thinly sliced; 100g fetta, crumbled; 35g walnut

Silverbeet, lentil and fetta salad with barramundi recipe

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

"Crunchy barramundi over flavorful silverbeet, lentil, and feta salad is simply delicious!"

Ingredients:

4 Ocean Barramundi Fillets
20.00 ml coarsely chopped dill
1 tsp fennel seeds
2 lemons, zested, juiced
1 bunch silverbeet, leaves trimmed, finely shredded
250g cooked baby beetroot, cut into quarters
400g can lentils, rinsed, drained
1 red onion, thinly sliced
100g fetta, crumbled
35g walnut

Instructions:

Combine barramundi, dill, fennel seeds, half of the oil, half of the lemon juice, and half of the lemon zest in a large bowl. Season ingredients well and toss gently.
Mix together the silverbeet, beetroot, lentils, onion, fetta, walnut, and leftover lemon zest in a big bowl. Drizzle with the leftover oil and remaining lemon juice. Season with salt and pepper, then gently toss everything together.
Preheat a large frying pan over medium-high heat. Cook the barramundi for 2-3 minutes on each side until golden brown and the flesh easily flakes with a fork. Transfer to a plate.
Arrange the silverbeet mixture and barramundi on individual serving plates.

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