Peperonata & sea bass traybake with puy lentils

Step by Step

Step 1

Preheat the oven to 200°C, gas mark 6. Place the peppers, onions and garlic in a large roasting tray and mix with 1 tbsp oil. Season, then roast for 15 minutes until softened.

Step 2

Pat the sea bass fillets dry, then score the skin, with three slashes on each. Rub with 1 tbsp oil, season, then push some of the parsley into the incisions.

Step 3

Remove the tray from the oven and mix in the capers, 2 tbsp red wine vinegar and Puy lentils. Mix everything together, then spread back into an even layer.

Step 4

Lay the fish on top, skin-side up, and return to the hot oven for 10 minutes more, until the fish is opaque and flakes easily with a fork. Scatter the remaining parsley over, dress the salad with the remaining oil and vinegar, then serve immediately.

Ingredient

Garlic clove

4 clove/s 4 clove/s
Cooks’ ingredients flat leaf parsley

25 grams 0.06 lbs
Cooks’ ingredients nonpareille capers

2 tbsp 1 fl. ozs
Red wine vinegar

2 tbsp 1 fl. ozs
Watercress, spinach & rocket salad

110 grams 0.24 lbs
Essential olive oil

3 tbsp 1.5 fl. ozs
Mixed green and red peppers

4 4
Red onions

2 2
4 mediterranean sea bass fillets

360 grams 0.79 lbs
Merchant gourmet tomatoey french puy & green lentils

250 grams 0.55 lbs

Peperonata & sea bass traybake with puy lentils

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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