Carb Smart Barramundi and Lemony Lentil Bowl

Carb Smart Barramundi and Lemony Lentil Bowl

with Garlicky Feta Crema

Custom recipe
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Golden seared barramundi fillets get a flavour boost from a garlicky feta cheese sauce and sit atop a bed of lemony lentils, roasted sweet potatoes and ever-so-slightly wilted baby spinach. Eat until your heart's content with this carb-conscious bowl.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount

Tags:QuickCarb Smart (50g or less)
Allergens:Fish/PoissonSeafood/Fruit de MerMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

282 g


(ContainsFish/Poisson, Seafood/Fruit de Mer)

370 mL

Lentils, canned

113 g

Baby Spinach

1 unit


3 tbsp

Sour Cream


¼ cup

Feta Cheese, crumbled


6 g


170 g

Sweet Potato

Not included in your delivery

3.5 tsp


0.38 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories460 kcal
Fat18 g
Saturated Fat5 g
Carbohydrate41 g
Sugar6 g
Dietary Fiber11 g
Protein38 g
Cholesterol60 mg
Sodium1010 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Small Bowl
Medium Non-Stick Pan
Paper Towel
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce.Garlic Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Drain and rinse lentils in a strainer. Peel, then cut sweet potato into 1/2-inch cubes. Peel, then finely mince or grate garlic. Zest lemon. Juice half the lemon. Cut remaining lemon into wedges.


Add sweet potatoes and 1/2 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender, 16-18 min.


While sweet potatoes roast, add feta, sour cream, half the garlic, half the lemon zest, 1/2 tbsp lemon juice and 1/2 tbsp water (dbl both for 4 ppl) to a small bowl. (NOTE: Reference garlic guide.) Mash with a fork until almost smooth.


Heat a medium non-stick pan over medium-high heat. While pan heats, pat barramundi dry with paper towels. Season with salt and pepper. When hot, add 1 tsp oil (dbl for 4 ppl), then barramundi, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 2-3 min. Use a fork to break up barramundi into bite-sized pieces. Discard skin.


While barramundi cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then remaining garlic. Cook, stirring often, until fragrant, 30 sec. Add lentils and 1/4 tsp salt (dbl for 4 ppl). Cook, stirring often, until lentils are warmed through, 2-3 min. Remove pan from heat. Drizzle 1/2 tbsp lemon juice (dbl for 4 ppl) and sprinkle remaining lemon zest over pan. Add spinach, then stir until spinach is gently wilted. Season with pepper to taste.


Divide lentils between bowls. Top with sweet potatoes and barramundi, then drizzle feta crema over top. Squeeze over a lemon wedge, if desired.