Sea Bass with Orange and Lentils
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Sea Bass with Orange and Lentils

Sea Bass with Orange and Lentils

Ingredients

Method

  • 2 sea bass fillets
  • Zest and juice of an orange
  • 2 tsp honey
  • 2 tsp wholegrain mustard
  • 2 tbsp olive oil
  • 100g watercress
  • 250g cooked puy lentils
  • Bunch of dill and parsley, chopped
  • Preheat the oven to 200C. Pop the fish fillets, skin-side down on squares of foil. Mix the orange zest, mustard, honey, some seasoning, and 1 tbsp of olive oil, and drizzle all over the fish fillets. Pull the sides of the foil squares up to make a parcel, and seal with a twist. Bake in the oven for 10 mins, or until just cooked.
  • Warm the lentils, and mix with the orange juice, some oil, the herbs, watercress, and seasoning. Divide between two plates, and top with a sea bass fillet and any roasting juices. Serve immediately.
10 mins
2 serving

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