Meals and Courses

Pan-Fried Sea Bass with Warm Leek and Lentil Salad

cook 20 mins
Ingredients
  • 3 tablespoons olive oil
  • 500 g (1 lb) leeks, trimmed and sliced
  • 400 g (13 oz) can Puy lentils, rinsed and drained
  • 3 teaspoons creamed horseradish
  • 2 tablespoons crème fraîche
  • 4 sea bass fillets
  • pepper
Directions
  • Heat 1 tablespoon of the oil in a frying pan, add the leeks and season with pepper, then cook over a medium heat for 8–10 minutes until soft. Add the lentils and cook for a further 2–3 minutes. Stir in the horseradish and crème fraîche and continue to cook for 2–3 minutes.
  • Meanwhile, heat 1 tablespoon of the oil in a frying pan, add the sea bass and cook for 3–4 minutes on each side or until cooked through.
  • Serve the sea bass with the lentils, drizzled with the remaining oil.
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