Sea bass fennel & lentil traybake with salsa verde
Fish – especially the oily varieties – and fennel are particularly pleasing; this simple traybake is the kind of summery weeknight supper you could make on repeat.
- Gluten free
- Serves2
- CourseMain meal
- Prepare15 mins
- Cook30 mins
- Total time45 mins
Ingredients
- 2 small bulbs fennel, trimmed and cut into thick wedges, fronds reserved
- 1 unwaxed lemon, thinly sliced
- 1 tbsp extra virgin olive oil
- 250g pouch ready-to-eat Beluga lentils
- 2 large sea bass fillets
For the salsa verde
- 1/2 x 25g pack flat leaf parsley, leaves only
- 1/2 x 25g pack mint, leaves only
- 1/2 x 25g pack basil, leaves only
- 1 large garlic clove
- 2 anchovy fillets
- 1 tsp nonpareille capers, drained and rinse
- ½ lemon, juice
- 50ml extra virgin olive oil