Barramundi With Mixed Grain Salad
Barramundi is a simple and tasty fish to cook and eat. You can try this Barramundi with mixed grain salad during the week for a lighter meal or on a weekend. It also makes a great lunch meal
Barramundi with mixed grain salad
Ingredients
- 1 cup cooked long-grain brown rice
- 1 cup cooked quinoa
- 420 g can no-added sale lentils, drained, rinsed
- ½ cup currants
- 2 tbs lemon juice
- ½ cup chopped flat-leaf parsley
- ½ cup chopped coriander
- 2 spring onions, sliced
- 1 pomegranate (optional), seeds removed
- ¼ cup olive oil, plus 1 tbs extra
- 6 barramundi fillets, skin off
- ½ cup slivered almonds, toasted
- 1/3 cup pine nuts, toasted
- Asparagus spears
- Lemon wedges, to serve
Method
- Combine rice, quinoa and lentils in a bowl. Add currants, herbs, spring onion and pomegranate seeds, if using. Whisk oil and lemon juice together. Add to rice mixture and toss to combine. Set aside.
- Preheat barbeque plate on medium-high, Brush barramundi fillets with extra oil and season. Cook for 3 minutes each side or until just cooked through.
- Cook Asparagus spears
- Add a nut to salad and transfer to a platter. Tip with fish and serve with Asparagus spears lemon wedges.
Prep – 45 mins | Cook 10 mins | Serves 6
If you want to try other seafood recipes the click here.
