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Seabass with lemon, fennel & lentils
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160g dried lentils, rinsed
1 tbsp extra virgin olive oil
2 lemons, juice of 1, 1 sliced
4 cloves garlic, thinly sliced
4 anchovy fllets, fnely chopped
1 tbsp chopped oregano leaves, plus a few extra sprigs
1 fennel bulb, fronds reserved and bulb cut into thin wedges
2 whole sea bass (about 250g-300g each), gutted and scaled
1 Preheat the oven to 200℃ , gas mark 6. Tip the lentils into a large saucepan, cover with cold water and bring to the boil. Simmer for 15 minutes, then drain and set aside.
2 Meanwhile, mix together the olive oil, juice of 1 lemon, garlic, anchovies, chopped oregano and 1 tbsp water. Toss 2 tsp of this with the fennel wedges, spread out in a roasting tin and roast for 15 minutes.
3 Slash each fish 3 times on each side, season all over and then stuff the cavity with the lemon slices and oregano sprigs.
4 Add the lentils to the roasting tin with the fennel and stir in another 1 tbsp of the oil and lemon dressing. Arrange the sea bass on top of the lentils and spoon the remaining dressing over and inside the fish. Roast for 20-25 minutes until completely cooked through and opaque. Scatter with reserved fennel fronds and serve with a green salad, if liked.
Typical values per serving:
1 of your 5 a day
This recipe was first published in December 2021.