Tikka-spiced Barramundi with Lentil Quinoa Salad & Raita

Serving size

1 person 2 people 4 people

Ingredients

4 tbsp tikka paste (Mustard)

(Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
160g greek style yoghurt (Milk)
80g rocket
50g honey
2 unwaxed lime
1 handful of fresh mint
200g baby tomatoes
500g puy lentils & wholegrain quinoa

(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
1 onion
4 barramundi fillets (Fish)

Allergens

Contains: Mustard, Milk, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	121Kcal	574Kcal
	506kJ	2400kJ
Fat	5.6g	26g
of which saturates	1.4g	6.7g
Carbohydrates	9g	43g
of which sugars	3.9g	18g
Protein	8.7g	41g
Salt	0.14g	0.67g
Fibre	1.7g	8.2g

Back

High protein 5 plants Low sat fat

Tikka-spiced Barramundi with Lentil Quinoa Salad & Raita

Prep time: 15 mins

Total time: 25 mins

Cuisine: Indian

Food group: Fish

Have you tried our responsibly-sourced barramundi? Here, it's coated in a fragrant blend of tikka spices and grilled to perfection. Serve it with a warm lentil quinoa salad and a refreshing greek yoghurt raita, bursting with mint and sweet honey. Even better? It's on the table in under 30 mins!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Turn the grill to high (240C)
Line a baking tray with silver foil
Pull out a medium frying pan, a grater & a small bowl

Fish time

Lay the barramundi fillets, skin-side up, onto the foil-lined baking tray
Coat with the tikka paste, drizzle with 1 tbsp oil and season with salt and pepper. Grill for 18 mins, until cooked through

Prep & make the raita

Zest and halve one lime. Pick the mint leaves from the stalks, then finely chop. Thinly slice half the onion, then finely dice the remaining. Halve the tomatoes
In the small bowl, mix together the yoghurt, diced onion, mint, lime zest, half the honey and 1 tbsp water. Season with salt and pepper

Make the lentil salad

Heat the medium frying pan with 1 tbsp oil on medium heat. Once hot, add the sliced onion and tomatoes and cook for 5-7 mins, until softened
Add the lentil quinoa mix and break it up with a spoon. Add a splash of water and cook for 2-3 mins, until piping hot
Remove from the heat and allow to cool

Finishing touches

Mix the juice from the lime and remaining honey though the quinoa, then toss through the rocket. Season with salt and pepper
Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork

Plate up

Serve the lentil quinoa salad into bowls, topped with the the tikka barramundi. Drizzle over the raita and garnish with the remaining lime, cut into wedges