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.
- CourseMain meal
- Prepare15 mins
- Cook30 mins
- Total time45 mins
- 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
- ½ x 25g pack flat leaf parsley, leaves only
- ½ x 25g pack mint, leaves only
- ½ 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
Preheat the oven to 200ºC, gas mark 6. For the salsa verde, put the herbs, garlic, anchovies and capers in a mortar; use a pestle to pound to a coarse paste. Stir in the lemon juice and olive oil; season and set aside.
Scatter the fennel and lemon on a large baking tray; season and drizzle with the oil. Roast for 15 minutes. Mix the lentils with 1 heaped tbsp of salsa verde, then stir into the fennel in the baking tray. Sit the sea bass on top; bake for 10-12 minutes, until the fish is cooked through and opaque. Serve immediately, drizzling over the remaining salsa verde and scattering with the fennel fronds.
Typical values per serving when made using specific products in recipe