World Cuisine

Sea Bass Fillets with Lentil Salad

cook 10 mins
  • 4 tablespoons olive oil
  • 400 g (13 oz) can lentils, drained
  • 2 tablespoons chopped parsley
  • 1 red pepper, cored, deseeded and diced
  • 3 spring onions, sliced
  • 1 pink grapefruit
  • 4 sea bass fillets, about 150 g (5 oz) each
  • Heat 2 tablespoons of the olive oil in a small saucepan over a medium heat. Add the lentils, parsley, red pepper and spring onions and cook for 2–3 minutes.
  • Peel and segment the grapefruit over the pan to catch the juice, then mix the segments into the lentils.
  • Heat the remaining olive oil in a frying pan and fry the sea bass fillets for 2–3 minutes on each side, until cooked through.
  • Serve on a bed of lentils.
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