Barramundi on a bed of lentils

SERVES 2

olive oil

1 onion, finely diced

1 carrot, chopped

2 celery stalks, chopped

2 garlic cloves, finely chopped

100 g (3½ oz) pancetta, diced

185 g (6½ oz/1 cup) brown or green lentils

2 rosemary sprigs

1.5 litres (52 fl oz/6 cups) chicken stock

4 small tomatoes, halved and then cut in thirds

4 barramundi fillets, about 120 g (4¼ oz) each

20 g (¾ oz) butter

extra virgin olive oil, for drizzling

Heat a splash of olive oil in a large saucepan and cook the onion over medium heat for a few minutes until sweated down a little then add the carrot, celery and garlic and fry until softened. Add the diced pancetta and cook until browned, then add the lentils, rosemary and enough chicken stock to cover. Simmer for 30–45 minutes, stirring occasionally and adding more stock as needed until the lentils are cooked. Just when you think the lentils are cooked, add the tomato and cook for a few minutes more. Taste and season with salt and pepper.

Season the barramundi with salt and black pepper and then fry in a mix of some olive oil and the butter to add a slightly richer quality to the cooked fish. Fry flesh side down first to get good colour on the fillet, then turn and fry the skin side.

Serve the lentils on a warmed plate and top with two fillets of barramundi. Drizzle a little extra virgin olive oil over to finish.

I first cooked this dish at a restaurant in Townsville called The Watermark. They liked it so much they put it on their menu!