Herb and Feta Lemon Myrtle Barramundi with Sweet Potato Mash

Ingredients

50 g butter
1 brown onion, finely chopped
2 tsp ground cumin
1 garlic clove, crushed
550 g gold sweet potato, peeled, coarsely chopped
50 g dried red lentils
375mL chicken stock
2 x 275g packets John West barramundi skin-on with Murray River salt and lemon myrtle seasoning
180 g Persian feta with chilli, drained
1 Tbs chopped flat-leaf parsley
1 Tbs chopped thyme
Steamed baby broccoli, to serve

Method

Preheat oven to 190 C.

Line a baking tray with baking paper. Melt half the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the cumin and garlic and cook, stirring, for 1 minute or until aromatic. Add sweet potato and lentils. Stir to combine. Add the stock and bring to the boil. Reduce heat to low. Partially cover and simmer, stirring occasionally, for 20 minutes or until sweet potato is soft, lentils are tender and liquid almost evaporates.

Meanwhile, place the barramundi on the lined tray. Coarsely crumble the feta into a bowl. Stir in the parsley and thyme. Sprinkle the feta mixture over the barramundi. Spray with olive oil spray and sprinkle with the seasoning from the fish packet. Bake for 10-15 minutes or until barramundi is golden and cooked through.

Add the remaining butter to the sweet potato mixture. Use a potato masher or fork to mash until almost smooth. Season. Divide mash, barramundi and baby broccoli among serving plates.

Serve with flat-leaf parsley leaves and lemon halves.

Credits: Coles

Photo Credits: Coles