Sea bass and lentils

Sea bass and lentils

Ingredients for the seabass marinade

  • 2 tbsp orange marmalade or honey
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 2 tsp mustard

Method

  • Preheat the oven to 180.
  • Mix all the ingredients for the marinade together.
  • Brush the marinade onto the sea bass.
  • Cover in foil, place on a baking tray and bake in the oven on foil for 15 mins.

Ingredients for the lentils

  • 1 leek finely sliced
  • 2 carrots, grated 
  • 1 yellow pepper 
  • 1 tin chickpeas
  • 1 tin chopped tomatoes
  • 1 tin green lentils
  • A squeeze of tomato puree
  • Stock cube
  • Mixed herbs

Method

  • Place a little oil in a pan and gently fry the veggies
  • When soft add the chickpeas, tomatoes and lentils
  • Make up some stock using a stock cube or bullion. Add a squeeze of tomato puree and some herbs or spices.
  • Pour the stock over the lentils to cover – but not too much to swamp them!
  • Simmer for around 20 mins until the veggies are cooked.

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