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.