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Pan Fried Sea Bass With Puy Lentils

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Ingredients
For the lentils
  Puy lentils 150 Gram
  Bay leaf 1
  Shallot 1 , very finely chopped
  Dijon mustard 2 Teaspoon
  White wine vinegar 1 Teaspoon
  Olive oil 4 Teaspoon (Plus Extra For Frying)
  Chopped basil 1 Tablespoon
  Chervil 1 Tablespoon
  Flat leaf parsley 1 Tablespoon
  Thyme 1 Tablespoon
  Unsalted butter 50 Gram
  Garlic 1 Clove (5 gm), crushed
  Wild mushrooms 200 Gram (Chanterelle, Porcini And Chestnut)
  Unwaxed lemon zest 1 Tablespoon (Of 1 Lemon)
  Chopped flat leaf parsley 1 Tablespoon
  Sea bass fillets 4 (Skin On)
Directions

1. Put the lentils in a pan with the bay leaf and cover with cold water. Bring to the boil, then gently simmer for about 20 mins or until tender. Mix the shallot in a bowl with the mustard, vinegar, lemon juice, olive oil and herbs. Season well. Drain the lentils and add to the bowl, tossing well with a fork to mix.
2. Melt the butter in a frying pan. Add the garlic and mushrooms and fry for about 4-5 mins. Stir in the lemon zest and parsley and season well. At the same time, put a splash of oil in a clean frying pan and cook the bass fillets skin-side down over a high heat for 3-4 mins or until skin is browned and crisp. Flip over and cook for 1-2 mins only. Switch off heat and leave to rest for a few mins.
3. Divide the lentils between 2 serving plates. Arrange fish on top and spoon the mushrooms around. Scatter over more parsley, if you like.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Fried
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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