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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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

282 g

Barramundi

(ContainsFish/Poisson, Seafood/Fruit de Mer)

370 mL

Lentils, canned

113 g

Baby Spinach

1 unit

Lemon

3 tbsp

Sour Cream

(ContainsMilk/Lait)

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

6 g

Garlic

170 g

Sweet Potato

Not included in your delivery

3.5 tsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

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
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Zester
Peeler
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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1

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.

2

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.

3

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.

4

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.

5

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.

6

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