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Barramundi On A Bed Of Lentils

Barramundi On A Bed Of Lentils
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Serve lentils on a warmed plate and top with Barramundi, drizzle a little extra virgin olive oil over to finish.

Ingredients

  • 1 onion finely diced
  • 2 cloves of garlic finely chopped
  • 100g of pancetta diced
  • 1 carrot chopped
  • 2 sticks of celery chopped
  • 1 cup of brown or green lentils
  • 6 cups of chicken stock
  • 2 sprigs of rosemary
  • 4 small tomatoes halved and then cut in thirds
  • Olive oil
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Method

  1. Fry onion in hot olive oil for a few minutes until sweated down a little then add carrot, celery and garlic and fry until softened.
  2. Add the diced pancetta and cook until browned, add lentils and chicken stock to cover then the sprigs of Rosemary and simmer.
  3. Continue to stir and add more stock as needed until lentils are cooked – this will take ½ - ¾ of an hour.
  4. Just when you think the lentils are cooked add the tomatoes and cook for a few minutes more.
  5. Taste and season with salt and pepper as necessary.
  6. Season Barramundi with salt and black pepper and then fry in a mix of olive oil and butter to add a slightly richer quality to the cooked fish.
  7. Fry flesh side down first to get good colour on the fillet then turn and fry the skin side.
  8. Serve lentils on a warmed plate and top with Barramundi, drizzle a little extra virgin olive oil over to finish.
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