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Sea bass with caramelised fennel & Puy lentils
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2 tbsp olive oil
1 small onion, finely sliced
1 fennel bulb, trimmed, cored and finely sliced (any fronds reserved)
2 cloves garlic, finely sliced
½ lemon, zest and juice
250g pack Puy Lentils
180g pack 2 sea bass fillets
1 tbsp chopped dill
1. Heat 1 tbsp oil in a large frying pan over a medium heat and cook the onion, fennel and garlic with a pinch salt for 10-15 minutes, stirring often, until everything is soft and starting to caramelise. Add the lemon zest and ½ the juice, then stir through the lentils. Tip into a large bowl and cover with foil to keep warm.
2. Return the pan to a medium-high heat with the remaining 1 tbsp oil. Season the skin of the sea bass fillets and fry skin-side down for 3 minutes. Turn the fillets, add the remaining lemon juice and leave for 1-2 minutes to cook.
3. Toss the dill and any reserved chopped fennel fronds through the lentils and divide between 2 plates. Top each with a sea bass fillet and serve with more lemon wedges, if liked.
Typical values per serving:
2 of your 5 a day; low in saturated fat.
This recipe was first published in Tue Sep 04 08:44:45 BST 2018.
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