zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Seabass with lemon, fennel & lentils

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Seabass with lemon, fennel & lentils

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes

    Serves: 2

    Ingredients

    160g dried lentils, rinsed
    1 tbsp extra virgin olive oil
    2 lemons, juice of 1, 1 sliced
    4 cloves garlic, thinly sliced
    4 anchovy fllets, fnely chopped
    1 tbsp chopped oregano leaves, plus a few extra sprigs
    1 fennel bulb, fronds reserved and bulb cut into thin wedges
    2 whole sea bass (about 250g-300g each), gutted and scaled

    Method

    1 Preheat the oven to 200℃ , gas mark 6. Tip the lentils into a large saucepan, cover with cold water and bring to the boil. Simmer for 15 minutes, then drain and set aside.

    2 Meanwhile, mix together the olive oil, juice of 1 lemon, garlic, anchovies, chopped oregano and 1 tbsp water. Toss 2 tsp of this with the fennel wedges, spread out in a roasting tin and roast for 15 minutes.

    3 Slash each fish 3 times on each side, season all over and then stuff the cavity with the lemon slices and oregano sprigs.

    4 Add the lentils to the roasting tin with the fennel and stir in another 1 tbsp of the oil and lemon dressing. Arrange the sea bass on top of the lentils and spoon the remaining dressing over and inside the fish. Roast for 20-25 minutes until completely cooked through and opaque. Scatter with reserved fennel fronds and serve with a green salad, if liked.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary