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Sea Bass with Castelluccio Lentils - Spigola con lenticchie di Castelluccio

Sea Bass with Castelluccio Lentils - Spigola con lenticchie di Castelluccio
4.6 22 ratings
Prep. 15 min
Total 1 h
4 portions
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Ingredients

Lentils
  • lentils type Castelluccio
    200 g
    200 g dried green lentils, (see variation)
  • water cold, for soaking
Citrus and Herb Topping
  • garlic clove
    1
  • lemon thin peelings of skin only
    1
  • fresh red chilli deseeded
    1
  • fresh parsley leaves
    15 g
  • fresh basil leaves
    15 g
  • fresh mint leaves
    15 g
  • sun-dried tomatoes in oil drained
    50 g
  • pickled capers drained
    1 Tbsp
  • extra virgin olive oil plus extra for greasing
    45 g
  • lemon juice only
    1
  • sea bass fillets with skin
    4
Cooking
  • water
    1000 g
  • vegetable stock cube (for 0.5 l) crumbled
    1
    1 heaped tsp vegetable stock paste, homemade
  • extra virgin olive oil plus extra for drizzling
    1 Tbsp
  • lemon juice
    1 Tbsp
  • fine sea salt to taste
  • ground black pepper to taste

Difficulty

easy

Nutrition per 1 portion

Protein 30.1 g
Calories 1794 kJ / 429 kcal
Fat 22 g
Carbohydrates 24.2 g

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