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Barramundi with Pumpkin, Carrots and Lentils

This healthy dinner features sustainably farmed Australian barramundi and root vegetables, all bursting with potent macronutrients to help keep you active.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 45 minutes
    •    Yield: Serves 4


    •    1 tbsp olive oil
    •    2 small oranges
    •    curly endive, to serve
    •    1 tbsp dukkah, to serve
    •    4 x 200g barramundi fillets, skin on
    •    2 bunches baby carrots, trimmed, scrubbed
    •    250ml (1 cup) Massel chicken style liquid stock
    •    100g dried French green lentils, rinsed, drained
    •    300g kent pumpkin, peeled, cut into 2cm pieces
    •    2 green shallots, peeled, white part finely chopped


  1. Preheat oven to 200°C/180°C fan forced. Grease and line a baking tray with baking paper. Cook lentils in a saucepan of simmering water for 20 minutes or until tender. Drain well. Set aside.

  2. Meanwhile, place carrots on prepared tray. Spray with oil. Season well. Roast for 25-30 minutes or until tender. Squeeze juice of 1 orange over carrots. Roast for a further 5 minutes.

  3. While the carrots are roasting, pour stock into a saucepan and bring to the boil. Add pumpkin and cook, covered, for 10-15 minutes or until tender. Cool slightly. Use a stick blender to blend until smooth. Keep warm.

  4. Heat 2 tsp oil in a frying pan over mediumlow heat. Cook shallot for 5 minutes or until lightly caramelised. Add lentils. Finely grate rind of remaining orange then juice. Stir rind and juice into shallot mixture. Season well.

  5. Reduce oven to 180C/160C fan forced. Heat remaining oil in a non-stick ovenproof frying pan over medium-high heat. Cook fish, skin-side down, for 3 minutes or until skin is golden, crisp. Turn fish over. Place pan in oven for 2-3 minutes or until fish is cooked through.

  6. Divide pumpkin puree, lentils, carrots and fish among serving plates. Sprinkle with dukkah and serve with endive.

This great family recipe is thanks to Taste Recipes at


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