Ingredients

• 4 x Barramundi Fillets - about 200g each

• 1 x Cup Puy lentils

• ¼ Cup olive oil

• 3 x Small shallots, diced

• 2 x Garlic cloves, diced

• 2 x Tablespoons fresh ginger, finely grated

• 1 x Teaspoon cinnamon

• 1 x Teaspoon dried thyme

• 1 x Teaspoon dried thyme.

• 1 x Cup dry white wine

• Salt and Pepper to your taste

• Pinch of crushed chilli flakes

• ½ Cup chopped Italian parsley, plus more for garnish

Preparation

For the Lentils

Rinse lentils under cold water then add lentils to a large pot of boiling water. Lower heat and cover. Cook for 20 minutes or until tender but still a little firm. Remove lentils from heat and drain any excess liquid.

Next add olive oil to a saucepan and heat over medium heat. Add shallots and garlic and cook until soft and fully caramelised then add the ginger, spices and dry white wine and cook until liquid has reduced by half.

Then add the lentils to saucepan and toss with chopped Italian parsley. Cover to keep warm.

For the Barramundi

Important: Always, always make sure your fish skin is totally dry. It will not crisp if moisture remains. Use a paper towel to liberally pat dry, then refrigerate for at least 30 minutes.

Next coat the base of a heavy based pan with olive oil and bring up the temperature to just before smoking.

Then gently place the fish skin side down and make sure all of the fish skin is in contact with the pan - you may have to gently press down with a spatula.

Continue to cook until you can see the browning of the edges of the skin side then gently flip over and cook for around two minutes. Do NOT move the fish about when cooking each side !

Then, gently place the fish on a bed of the lentils with lemon wedges on the side and serve.

Important: The Barramundi must be very dry. Pat dry then refrigerate for 35 minutes.