Barramundi Potatoes and Lentils

Ingredients (serves 4)

1 kg Barramundi fillet
300 gm fresh potatoes
Salt to taste
Pepper to taste
40 ml extra virgin olive oil
40 gm onion
40 gm celery
40 gm carrot
40 gm Italian lentils (Lenticchie di Castelluccio di Norcia)
2 litres vegetable stock
 
Method

The lentil stew
Chop the onion, carrot and celery with the food processor and strain them well. In a large skillet, pour extra virgin olive oil and when hot, add the chopped vegetables. Fry until there is no longer water. Add the dried lentils and double the volume with vegetable stock, which it has to be at room temperature. Bring to boil and simmer until the lentils are soft.

The barramundi fillet
Clean the fillet and divide it in four portions. Pat dry the fillet with a clean, odorless kitchen cloth. Peel the potatoes and slice them very thin with a slicer machine, wash the slices very well and pat them dry – also with a clean, odorless kitchen cloth.

Season the fillets with salt and pepper, wrap them one by one with the potato slices. In a non-stick pan, sear the fillet with extra virgin olive oil, until the potato is golden, then move the fillet into an oiled baking tray and bake at 180°C (356°F) until well done.