Ingredients

• 2 sea bass fillets (approx. 150g each)
• 150g dry Puy lentils
• 1 medium fennel bulb
• 200g cherry tomatoes
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 45ml extra virgin olive oil
• 1 lemon (juice and zest)
• 15g fresh parsley, chopped
• 500ml vegetable broth or water
• Salt and freshly ground black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C. Rinse the Puy lentils and place them in a saucepan with 500ml of vegetable broth or water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender. Drain any excess liquid.
2. 2.While the lentils cook, trim and thinly slice the fennel bulb. On a baking sheet, toss the fennel slices and whole cherry tomatoes with 15ml of olive oil, salt, and pepper.
3. 3.Roast the vegetables in the preheated oven for 15-20 minutes, until the fennel is tender and caramelized and the tomatoes have blistered.
4. 4.Pat the sea bass fillets completely dry with a paper towel. Score the skin 2-3 times with a sharp knife and season both sides generously with salt and pepper.
5. 5.Heat 15ml of olive oil in a non-stick skillet over medium-high heat. Carefully place the sea bass fillets skin-side down. Sear for 3-4 minutes until the skin is golden and crispy.
6. 6.Flip the fillets and cook for another 1-2 minutes until the fish is opaque and cooked through. Remove from the pan and set aside.
7. 7.In a large bowl, combine the warm cooked lentils, roasted fennel and tomatoes, minced garlic, and chopped shallot.
8. 8.In a small bowl, whisk together the remaining 15ml of olive oil, the juice and zest of one lemon, and the chopped parsley. Pour this dressing over the lentil salad and toss gently to combine.
9. 9.Divide the warm lentil salad between two plates. Top each with a seared sea bass fillet and serve immediately.

Nutrition Information

Why this recipe