Seared Sea Bass with Lentil and Kale SaladServes 2
Mains

Seared Sea Bass with Lentil and Kale Salad

Serves 2

6 Plant Points

A harmonious blend of succulent fish, hearty lentils, and vibrant kale. This dish offers a perfect balance of textures and tastes.

Ingredients:

  • 2 SEA BASS FILLETS

  • 70G SPLIT RED LENTILS

  • 1 WHITE ONION

  • 1 RED PEPPER

  • 50G KALE

  • 1 TBSP. FRESH GRATED GINGER

  • 1 TSP. CHILLI FLAKES

  • 1 TBSP. AVOCADO OIL

  • 1 TBSP. EXTRA VIRGIN OLIVE OIL

  • JUICE OF 1 LEMON

  • MALDON SEA SALT AND FRESH PEPPER

Method:

  1. Rub the chilli flakes, salt and pepper into the sea bass fillets

  2. Finely dice the onion and slice the red pepper

  3. In a small saucepan, heat ½ tbsp avocado oil on a medium heat. Add the onion and red pepper. Sauté for 5 minutes

  4. Throw in the ginger and the lentils. Stir for 1 minute then add 500ml water

  5. Simmer for 10 minutes

  6. Finely chop the kale. Add to the pot with a pinch of salt and cook for a further 5-10 minutes

  7. Heat the remaining oil in a frying pan on a medium to high heat

  8. Place the fish skin side down and cook on each side for 1 minute

  9. Serve the sea bass on the lentil salad with a drizzle of olive oil, fresh lemon juice and some ground pepper