Barramundi Potatoes and Lentils
by Executive Chef Francesco Greco, Cape Sienna Hotel & Villas – Kamala
At Cape Sienna in Kamala, Executive Chef Francesco Greco presents a Mediterranean interpretation of local seafood. His Barramundi Potatoes and Lentils combines the delicate sweetness of Phuket’s barramundi with a crisp potato crust and a rustic Italian lentil stew — a dish that balances comfort and refinement with Sardinian precision.
Ingredients (serves 4)
1 kg barramundi fillet
300 g fresh potatoes
Salt to taste
Pepper to taste
40 ml extra virgin olive oil
40 g onion
40 g celery
40 g carrot
40 g Italian lentils (Lenticchie di Castelluccio di Norcia)
2 litres vegetable stock
Method
Lentil Stew
Finely chop onion, carrot, and celery. Heat olive oil in a large skillet and add the chopped vegetables. Sauté until the liquid evaporates. Add lentils and pour in twice their volume of room-temperature vegetable stock. Bring to a boil, then simmer gently until the lentils are soft.
Barramundi Fillet
Clean and portion the fillet into four pieces. Pat dry with a clean kitchen cloth. Peel and thinly slice potatoes, rinse well, and dry. Season the fillets with salt and pepper, then wrap each piece with potato slices.
Sear the wrapped fillets in olive oil until the potato is golden. Transfer to a lightly oiled baking tray and bake at 180°C (356°F) until cooked through.
Presentation
Place the lentils in a circular mound using a cup as a mould. Lay the barramundi on top or beside, drizzle with olive oil, and serve hot.
