
Devices & Accessories
Sea Bass with Castelluccio Lentils - Spigola con lenticchie di Castelluccio
Prep. 15min
Total 1 h
4 portions
Ingredients
Lentils
-
lentils type Castelluccio200 g
-
water cold, for soaking
Citrus and Herb Topping
-
garlic clove1
-
lemon thin peelings of skin only1
-
fresh red chilli deseeded1
-
fresh parsley leaves15 g
-
fresh basil leaves15 g
-
fresh mint leaves15 g
-
sun-dried tomatoes in oil drained50 g
-
pickled capers drained1 Tbsp
-
extra virgin olive oil plus extra for greasing45 g
-
lemon juice only1
-
sea bass fillets with skin4
Cooking
-
water1000 g
-
vegetable stock cube (for 0.5 l) crumbled1
-
extra virgin olive oil plus extra for drizzling1 Tbsp
-
lemon juice1 Tbsp
-
fine sea salt to taste
-
ground black pepper to taste
Nutrition per 1 portion
Calories
429 kcal /
1794 kJ
Protein
30.1 g
Fat
22 g
Carbohydrates
24.2 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Italian Kitchen
62 Recipes
UK and Ireland
UK and Ireland
You might also like...
Sea Bass with Lemon & Herb Couscous
35min
Sea Bass with Cavolo Nero, Cannellini Beans and Red Pepper
30min
Salmon and Leek Parcel with New Potatoes
1 h
Baked Spinach and Feta Mushrooms
35min
Ratatouille
40min
Orange Salmon with Broccoli Couscous
25min
Seafood Salad with Pearl Barley
1 h 35min
Cuban-spiced Salmon with Tomato Avocado Salsa
30min
Salmon with Spinach, Tomatoes and Lentils
40min
Steamed Cod with Vizcaina Sauce
50min
Salmon and Couscous Parcels with Sun-dried Tomatoes
35min
Greek-style Baked Cod with Bulgar Wheat
1 h 30min