Why You’ll Love This Recipe

This meal brings together everything you want in an easy dinner: flaky fish with golden, crispy skin, hearty lentils infused with depth and warmth, and a touch of green from spinach all with minimal fuss. It’s quick, nutrient-packed, and comforting, yet feels refined enough for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil
Carrot and onion
Puy lentils (tinned or pre-cooked)
Fresh rosemary
Sherry vinegar (or white wine vinegar)
Spinach
Sea bass fillets, skin-on
Natural yoghurt (optional, for serving)

Directions

Start the lentils: Dice onion and carrot, then cook them in half the olive oil over medium heat for about 3 minutes. Add the lentils (including their liquid), chopped rosemary, and sherry vinegar. Cover and let simmer for 20 minutes.
Finish the greens: Stir in the spinach and allow it to wilt. Then lower the heat and season to taste.
Cook the fish: Season the sea bass fillets with salt and pepper. Heat the remaining oil in a frying pan over medium-high heat. When the oil sizzles, place the fillets skin-side down and cook for about 4 minutes. Flip and cook for an additional 30 seconds to 1 minute, depending on size.
Serve: Ladle the lentils into bowls, top with a sea bass fillet, and add a dollop of natural yoghurt if desired.

Servings and timing

Serves: 2 people
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

Use dried lentils: Instead of tinned, cook dried Puy lentils ahead of time and follow the same steps.
Try another leafy green: Swap spinach for kale or Swiss chard if preferred.
Skip the yoghurt: If you’d rather skip dairy, serve with a drizzle of extra virgin olive oil or a squeeze of lemon for brightness.

Storage/Reheating

Best enjoyed fresh for peak texture and flavor. If necessary, store leftovers separately freeze or refrigerate the lentils and fish in airtight containers. Reheat gently; add a little extra liquid to the lentils to restore moisture.

FAQs

1. Can I use dried lentils instead of tinned?

Yes precook them until just tender, then proceed with the recipe.

2. What if I don’t have spinach?

You can swap in frozen spinach (just cook a bit longer) or other leafy greens like kale or chard.

3. Can I substitute the sherry vinegar?

White wine vinegar works fine as a substitute and maintains a tangy balance.

4. Is yoghurt necessary?

No, but it adds a creamy, tangy contrast to the warm lentils and crisp fish—totally optional.

5. How do I ensure the sea bass skin stays crispy?

Use a decent non-stick pan, limit oil, and cook over medium-high heat until the skin is golden before flipping.

6. Can this be doubled for more people?

Absolutely just double ingredients and cook in batches or use a larger pan for the fish.

7. Is it gluten-free?

Yes, the recipe is naturally gluten-free unless you add any wheat-based sides or toppings.

8. What if I want to add more flavor to the lentils?

Feel free to toss in herbs like thyme, or a pinch of chilli flakes for heat.

9. Can I prep this in advance?

You can chop the vegetables ahead of time and even cook the lentils early—that helps speed things up!

10. Any recommended substitute for sea bass?

Other firm white fish such as cod, snapper, or bream would work well with similar timing.

Conclusion

Pan Fried Sea Bass with Lentils is a simple yet striking dish that delivers in both flavor and nutrition. With crispy-skinned fish atop flavorful, hearty lentils and a pop of green, it’s a dish that feels special yet comes together easily. Let me know if you’d like a modified or vegan version!