Silverbeet Lentil Fetta Salad Barramundi Recipe

Ingredients

• 4 coles australian ocean barramundi fillets
• 1 tbsp coarsely chopped dill
• 1 tsp fennel seeds
• 1/4 cup (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
• 1/3 cup (35g) walnuts, toasted, coarsely chopped

Method

1. Place the barramundi (4 Coles Australian Ocean Barramundi Fillets), dill (1 tbsp coarsely chopped dill), fennel seeds (1 tsp fennel seeds), half the oil (1/4 cup (60ml) olive oil), half the lemon (2 lemons, zested, juiced) juice and half the lemon zest in a large bowl. Season. Toss to combine.
2. Combine the silverbeet (1 bunch silverbeet, leaves trimmed, finely shredded), beetroot (250g cooked baby beetroot, cut into quarters), lentils (400g can lentils, rinsed, drained), onion (1 red onion, thinly sliced), fetta (100g fetta, crumbled), walnut (1/3 cup (35g) walnuts, toasted, coarsely chopped) and remaining lemon zest in a large bowl. Drizzle with the remaining oil and remaining lemon juice. Season. Gently toss to combine.
3. Heat a large frying pan over medium-high heat. Add the barramundi and cook for 2-3 mins each side or until golden brown and the flesh flakes easily when gently tested with a fork. Transfer to a plate.
4. Divide the silverbeet mixture and barramundi among serving plates.