Sea Bass with Castelluccio Lentils - Spigola con lenticchie di Castelluccio

Name: Sea Bass with Castelluccio Lentils - Spigola con lenticchie di Castelluccio
Prep time: 15 min
Cook time: 1 h
Total time: 1 h
Yield: 4 portions
Ingredients: 200 g lentils; water; 1 garlic clove; 1 lemon; 1 fresh red chilli; 15 g fresh parsley leaves; 15 g fresh basil leaves; 15 g fresh mint leaves; 50 g sun-dried tomatoes in oil; 1 Tbsp pickled capers; 45 g extra virgin olive oil; 1 lemon; 4 sea bass fillets; 1000 g water; 1 vegetable stock cube (for 0.5 l); 1 Tbsp extra virgin olive oil; 1 Tbsp lemon juice; fine sea salt; ground black pepper

4.6 22 évaluations

Préparation 15min

Total 1h

4 portions

Ingrédients

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