Sea Bass with Castelluccio Lentils - Spigola con lenticchie di Castelluccio
TM6 TM5

Sea Bass with Castelluccio Lentils - Spigola con lenticchie di Castelluccio

4.6 (10 ratings)

Ingredients

Lentils

  • 200 g lentils, type Castelluccio
    or 200 g dried green lentils (see variation)
  • water, cold, for soaking

Citrus and Herb Topping

  • 1 garlic clove
  • 1 lemon, thin peelings of skin only
  • 1 fresh red chilli, deseeded
  • 15 g fresh parsley leaves
  • 15 g fresh basil leaves
  • 15 g fresh mint leaves
  • 50 g sun-dried tomatoes in oil, drained
  • 1 Tbsp pickled capers, drained
  • 45 g extra virgin olive oil, plus extra for greasing
  • 1 lemon, juice only
  • 4 sea bass fillets, with skin

Cooking

  • 1000 g water
  • 1 vegetable stock cube (for 0.5 l), crumbled
    or 1 heaped tsp vegetable stock paste, homemade
  • 1 Tbsp extra virgin olive oil, plus extra for drizzling
  • 1 Tbsp lemon juice
  • fine sea salt, to taste
  • ground black pepper, to taste

Nutrition
per 1 portion
Calories
1794 kJ / 429 kcal
Protein
30.1 g
Carbohydrates
24.2 g
Fat
22 g

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