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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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