• Thinly slice capsicum.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook capsicum, until tender, 4-5 minutes. 
• Transfer to a large bowl and set aside. 

• Meanwhile, halve snacking tomatoes. Slice lemon into wedges. Drain and 
rinse lentils.  
• Pat barramundi dry with a paper towel and season both sides with salt
and pepper.
• Return frying pan to medium-high heat, with a generous drizzle of olive oil.  
• When oil is hot, cook barramundi, skin-side down first, until just cooked through, 
5-6 minutes each side (depending on thickness). Cook in batches if necessary.
• In the last minute of cook time, sprinkle over lemon pepper seasoning, gently 
turning barramundi to coat. 

• While fish is cooking, to bowl with charred capsicum, add snacking tomatoes, drained lentils, mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil. 
• Toss to combine and season to taste. 

• Divide charred capsicum lentil salad between bowls. Top with zesty fish. Top with basil pesto. Serve with any remaining lemon wedges. Enjoy!