Pan-fried Sea Bass served on a bed of Green Lentils Chorizo and Sun Dried Tomatoes

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Valentine's Day

A beautifully flavoured yet light main course – leaving room for dessert! 

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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!
Servings 2 people
Total Time 20 mins

Ingredients

  • 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

Instructions

  • 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.
    Sea Bass Valantines Day Home Cooking with Julie Neville
  • Wipe the pan clean then add in the sundried tomatoes and cook until charred.
    Sea Bass Valantines Day Home Cooking with Julie Neville
  • 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.
    Sea Bass Valantines Day Home Cooking with Julie Neville
  • 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. 
    Sea Bass Valantines Day Home Cooking with Julie Neville
  • 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.
    Sea Bass Valantines Day Home Cooking with Julie Neville
  • Spoon some of the lentil mixture onto the plates then top with the seabass fillets.
    Sea Bass Valantines Day Home Cooking with Julie Neville
  • Serve with lemon wedges and a sprig of fresh parsley.
    Sea Bass Valantines Day Home Cooking with Julie Neville
Course: Main Course
Keyword: Quick & Easy, Valentines

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