Carb Smart Barramundi and Lemony Lentil Bowl
with Garlicky Feta Crema
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
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
(Contains Fish, Seafood/Fruit de Mer)
370 mL
Lentils, canned
113 g
Baby Spinach
1 unit
Lemon
3 tbsp
Sour Cream
(Contains Milk)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
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
Utensils
Instructions
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.
