• 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). 
• In the last minute of cook time, sprinkle over lemon pepper seasoning, gently 
turning barramundi to coat. 

• While fish is cooking, to the 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 capsicum lentil salad between bowls. 
• Top with zesty fish and basil pesto. 
• Serve with any remaining lemon wedges. Enjoy!