Ingrédients

• 2 sea bass fillets (approx. 150g each)
• 250g pre-cooked brown or green lentils, drained
• 1 large red bell pepper, diced
• 1/2 red onion, finely chopped
• 2 cloves garlic, minced
• 30ml extra virgin olive oil
• 1 lemon, for juice
• 1 small bunch fresh parsley, chopped
• Salt to taste
• Black pepper to taste

Instructions

1. 1.Pat the sea bass fillets dry with a paper towel and season both sides with salt and pepper.
2. 2.Heat 15ml of olive oil in a large pan over medium-high heat. Add the diced bell pepper and red onion, and sauté for 5-7 minutes until softened.
3. 3.Add the minced garlic and cook for another minute until fragrant. Stir in the drained lentils and heat through for 2-3 minutes. Remove from heat and stir in the chopped parsley and the juice of half a lemon. Season the lentil salad to taste.
4. 4.While the lentils are warming, heat the remaining 15ml of olive oil in a separate non-stick pan over medium-high heat. Place the sea bass fillets skin-side down and cook for 3-4 minutes until the skin is golden and crisp.
5. 5.Flip the fillets and cook for another 2-3 minutes until the fish is opaque and cooked through.
6. 6.To serve, divide the warm lentil salad between two plates and top each with a pan-seared sea bass fillet. Squeeze the remaining lemon juice over the fish before serving.

Informations nutritionnelles

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