2 sea bass fillets (each weighing 200-225g)
1 teaspoon olive oil
1/2 lime, cut into wedges
Salt and freshly milled black pepper
40g Puy lentils( no need to soak), rinsed
120 ml water
1 large tomato
1/4 medium red onion, peeled
1 small red chilly halved and de-seeded
2 tablespoons fresh coriander leaves
Juice 1 lime
salt and freshly milled black pepper
Begin by making the lentil salsa. Place the lentils in a small saucepan with the water and some salt. Next, bring them up to simmering and gently simmer without a lid for about 30 minutes, or until they are tender but still have some bite and retain their shape, by which time, most of the water will be absorbed.
While the lentils are cooking, skin the tomato. Do this by placing it in a heatproof bowl and pouring boiling water onto it. After exactly a minute, remove it from the water and slip off the skin (protecting your hands with a cloth if the tomato is hot), then halve it and squeeze out the seeds. Now chop it into small pieces. After that, chop the onion and chilly very small, add the tomato and coriander, and keep all this aside, covered in clingfilm, until needed.
When the lentils are cooked, empty them into a bowl and while they are still warm, toss them in lime juice. Now taste to check the seasoning and add the rest of the prepared salsa ingredients. Mix well then leave aside in a cool place.
To cook the fish, you need to pre-heat the grill to its highest setting for a least 10 minutes. Next, line a grill tray with kitchen foil, brush the fish fillets on both sides with the oil and place them on a tray flesh-side up. Season with salt and freshly milled black pepper, then grill for 5-6 minutes, turning halfway through, or until just cooked through. Serve straight away with the salsa and some lime wedges to squeeze over.
Time to prepare 15 minutes
Time to cook 35 minutes
Calorie Count : 311
Fat : 7.5g per serving