Recipe

CRUMBED BARRAMUNDI WITH BROCCOLINI® & WARM LENTIL SALAD

2
Serves
15 MINS
Prep Time
20 MINS
Cook Time
8
Ingredients
Ingredients
Method
  • 1 bunch Broccolini®, trimmed and cut in half lengthways
  • 100g Sweet Solanato™ Tomatoes
  • 270g packet frozen Birds Eye Barramundi – Original Crumb
  • 3 tbs olive oil
  • 2 tbs lemon juice
  • 2 tsp dijon mustard
  • 400g can Edgell Lentils, drained
  • lemon zest & chopped fresh parsley, for garnish
  1. Cook frozen Birds Eye Barramundi following packet directions.
  2. Meanwhile, blanch or steam Broccolini® until tender. Set aside. To make dressing, combine 2 tablespoons oil, lemon juice and mustard. Season to taste and set aside.
  3. Heat remaining oil in a large frypan over medium heat. Add tomatoes to frypan and gently toss for 2-3 minutes or until skins begins to blister. Add Edgell Lentils to tomatoes and gently warm through. Remove from heat, add Broccolini® and dressing and toss to combine.
  4. Serve cooked barramundi with Broccolini® and lentil salad. Garnish with lemon zest and parsley.
Tip: For added spice, add chopped red chilli to lentils in step 3.