Pan-fried Sea Bass served on a bed of Green Lentils Chorizo and Sun Dried Tomatoes
A beautifully flavoured yet light main course – leaving room for dessert!
- 2 fillets sea bass around 140g each
- olive oil
- 125 gr chorizo
- 125 gr green lentils dry
- 8 sundried tomatoes sliced
- 1 tbsp balsamic vinegar
- 2 tbsp fresh parsley chopped
- lemon wedges and parsley to garnish
- Cook the lentils according to the packet instructions.
- Heat a frying pan over a medium high heat and add the chorizo. Cook until crisp which will take around 8-10 minutes then set aside on some kitchen paper.
- Wipe the pan clean then add in the sundried tomatoes and cook until charred.
- In a separate pan, heat a few tablespoons of olive oil. Score the skin of the seabass five or six times then season with salt and pepper.
- When the pan is hot, place the seabass fillets into the pan skin side down. Press to flatten with a spatula.
- Turn the heat down to medium then leave to cook for around for minutes until the skin is crisp and golden and the flesh has cooked over half way up.
- Turn the fillets over then cook for a further two minutes.
- Baste the skin with the juices from the pan.
- Once the lentils are cooked, drain and add in the chorizo and sundried tomatoes and mix to combine. Add in the balsamic vinegar and stir again.
- Spoon some of the lentil mixture onto the plates then top with the seabass fillets.
- Serve with lemon wedges and a sprig of fresh parsley.