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Pan Fried Sea Bass with Lentils

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A wholesome and elegant weeknight dish crispy-skinned sea bass served over savory, veggie-packed lentils, ready in just 30 minutes.

Ingredients

2 tbsp olive oil (divided)

1 carrot, diced

1 onion, diced

1 can (400 g) Puy lentils, with liquid

1 sprig fresh rosemary, chopped

1 tbsp sherry vinegar (or white wine vinegar)

2 handfuls spinach

2 sea bass fillets, skin-on

Salt and black pepper, to taste

Natural yoghurt, optional for serving

Instructions

  1. Dice onion and carrot, then cook them in 1 tbsp olive oil over medium heat for 3 minutes.
  2. Add lentils with their liquid, chopped rosemary, and sherry vinegar. Cover and simmer for 20 minutes.
  3. Stir in spinach until wilted, lower the heat, and season to taste.
  4. Season sea bass fillets with salt and pepper. Heat remaining olive oil in a frying pan over medium-high heat.
  5. Cook fillets skin-side down for 4 minutes until golden and crispy. Flip and cook 30 seconds to 1 minute more.
  6. Serve lentils in bowls, top with sea bass, and finish with a dollop of yoghurt if desired.

Notes

For extra flavor, add thyme or a pinch of chilli flakes to the lentils.

If using dried lentils, precook them until tender before adding.

Spinach can be swapped with kale or Swiss chard.

For a dairy-free option, skip yoghurt and add a drizzle of olive oil or squeeze of lemon.

Nutrition

Find it online: https://justsosavory.com/pan-fried-sea-bass-with-lentils/