zoom Sea bass with caramelised fennel & Puy lentils

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    Sea bass with caramelised fennel & Puy lentils

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    Sea bass with caramelised fennel & Puy lentils

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 2


    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.

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