Australian silverbeet, lentil and feta salad with barramundi

Place the barramundi in a dish and add the oil, dill and lemon zest. Combine well and refrigerate for 1 hour.

In a deep frying pan add the oil for frying. Fry the red onions until just soft. Season with salt and pepper and add the lentils. Fry for half a minute.

Add the silverbeet and turn it over into the mixture. Season with more salt and pepper if it is necessary.

Add the roasted walnuts and a few drops of lemon juice.

Remove from heat and place it on a serving plate and add the beetroot over the top.

In a frying pan, add the barramundi fillets skin down. Cook barramundi for 3 minutes on each side.

Once cooked, remove it carefully from the pan and place it over the silverbeet salad. Sprinkle feta over it and it is now ready to be served.