Sea bass fennel & lentil traybake with salsa verde
Waitrose and Partners

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