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.
Tikka-spiced Barramundi with Lentil Quinoa Salad & Raita
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!
High protein
5 plants
Low sat fat
Serving size
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)
Nutritional Information
Calories: 574
Protein: 41g
Carbs: 43g
Fat: 26g
Tikka-spiced Barramundi with Lentil Quinoa Salad & Raita
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!
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Cooking Instructions
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
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