Sea Bass with Warm Lentils and Salsa Verde

• 250 gdried puy lentils, rinsed
• 2garlic cloves, 1 whole and 1 crushed
• 1bay leaf
• 2shallots, finely chopped
• 200 gcherry tomatoes, quartered
• 2 tbspextra virgin olive oil
• 30 mllemon juice
• fine salt
• black pepper
• 30gparsley, leaves and fine stalks
• 15gbasil leaves
• 1 tbspcapers, rinsed
• 3anchovy fillets in oil
• 1 tspDijon mustard
• 1 tbspred wine vinegar
• 4 tbspextra virgin olive oil
• 4skin-on sea bass fillets, about 120 g each
• 1 tbspolive oil

Method

1. 1Put the lentils in a pan with the whole garlic clove, the bay leaf and plenty of cold water. Bring to the boil and simmer for 20 to 25 minutes until tender but still holding their shape. Drain, discard the bay and garlic, and tip back into the warm pan.
2. 2While the lentils cook, make the salsa verde. Chop the parsley, basil, capers and anchovies together on a board until fine, then scrape into a bowl and stir in the mustard, vinegar and the 4 tablespoons of extra virgin olive oil. It should be loose enough to spoon. Taste; it wants to be sharp and salty because the fish and lentils are mild.
3. 3Stir the shallots, crushed garlic, tomatoes, 2 tablespoons of extra virgin olive oil and the lemon juice through the hot lentils with a good pinch of salt and pepper. The heat softens the shallot and the lentils drink the dressing while they are warm.
4. 4Pat the fish skin dry and season lightly. Heat half the tablespoon of cooking oil in a large non-stick frying pan over medium-high heat. Add two fillets skin-side down and press gently with a fish slice for 10 seconds so they stay flat.
5. 5Cook for 3–4 minutes until the skin is crisp. Turn and cook for about 1 minute, or until the flesh is opaque throughout and flakes gently. Keep warm while repeating with the remaining oil and two fillets.
6. 6Spoon the lentils onto plates, sit the fish on top skin-side up and spoon the salsa verde over and around.

Per serving

kcal

554

protein

39.1g

fibre

1.7g

carbs

37.2g

fat

28.7g