Seafood Recipes

Silverbeet, Lentil And Fetta Salad WithBarramundi

Barramundi marinated in dill, fennel seed and lemon and pan-fried, served with a silverbeet, lentil, beetroot, fetta and walnut salad.

Silverbeet, Lentil And Fetta Salad With Barramundi
4 People
Serves
10 ues Mins
Prep Time
10 Mins
Cook Time
Easy
Difficulty
Australian
Cuisine
The Recipe

About This SeafoodDish

Enjoy a nutritious Silverbeet, Lentil, and Fetta Salad with tender Barramundi portions. This delicious recipe combines fresh silverbeet, protein-rich lentils, and tangy fetta, served with perfectly cooked Barramundi for a healthy, balanced meal. Perfect for lunch or dinner, this dish offers a wonderful mix of textures and flavours. Order premium Barramundi portions online from Pearl Seafoods for fast delivery across Sydney and cook this wholesome seafood dish at home.

Ingredients

  1. 4 barramundi portions (about 150–180g each)
  2. 2 tablespoons chopped fresh dill
  3. 1 teaspoon fennel seeds
  4. 2 tablespoons olive oil
  5. Juice and zest of 1 lemon
  6. 1 bunch silverbeet, stems removed and leaves shredded
  7. 1 medium beetroot, grated
  8. 1 x 400g can lentils, drained and rinsed
  9. 1/2 red onion, thinly sliced
  10. 100g fetta, crumbled
  11. 1/4 cup walnuts, roughly chopped
  12. Salt and pepper, to taste

Method

  1. Place the barramundi, dill, fennel seeds, half the oil, half the lemon juice, and half the lemon zest in a large bowl. Season. Toss to combine.
  2. Combine the silverbeet, beetroot, lentils, onion, fetta,
    walnuts, and remaining lemon zest in a large bowl. Drizzle with the remaining oil and 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 minutes on 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.
From Our Kitchen

Chef's Tip

Barramundi pairs beautifully with earthy ingredients like lentils, beetroot, and silverbeet because its mild, buttery flavour keeps the dish balanced and fresh. Cook the fish over medium-high heat to develop a light golden crust while keeping the center moist and flaky. Fresh lemon and dill help lift the richness and bring a clean, vibrant finish to the plate.

FEATURED

FeaturedProduct

Fresh barramundi portions arranged on black slate over crushed ice with lemon

Fresh Barramundi Portions

200gm / Skin On / Per Portion

The same mild, flaky barramundi cut into individual 200g to...

$9.50 portion
$9.50 portion
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NUTRITION

NutritionPerServing

  • Calories 420 kcal
  • Total Fat 19.0 g
  • Total Carbohydrate 18.0 g
  • Protein 41.0 g
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