Sea bass with lemon, fennel & lentils

  • Serves 2
  • 55 minutes
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Sea bass with lemon, fennel & lentils

55 minutes
Prep Time15 minutes
Cook Time40 minutes
Serves2
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Ingredients

Dried lentils, rinsed160g
Extra virgin olive oil1 tbsp
Lemons, juice of 1, 1 sliced2
Garlic cloves, thinly sliced4
Anchovy fillets, finely chopped4
Chopped oregano leaves, plus a few extra sprigs1 tbsp
Fennel bulb, fronds reserved and bulb cut into thin wedges1
Whole sea bass (about 250g-300g each), gutted and scaled2
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Method

1

Preheat the oven to 200ºC, 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 preferred.

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