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Peperonata & sea bass traybake with puy lentils

Peperonata & sea bass traybake with puy lentils

By Sophie Blignaut
15’ Prep time
25’ Cook time
40’ Total time
426 Calories
4 Serving

Summary

In a twist on an italian classic, this traybake offers a quick impressive meal that’s easy on the washing up.
Sophie Blignaut 0 Followers

Step by Step

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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.
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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.
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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.
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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
    Garlic clove
    4 clove/s
  • Cooks’ ingredients flat leaf parsley
    Cooks’ ingredients flat leaf parsley
    25 grams
  • Cooks’ ingredients nonpareille capers
    Cooks’ ingredients nonpareille capers
    2 tbsp
  • Red wine vinegar
    Red wine vinegar
    2 tbsp
  • Watercress, spinach & rocket salad
    Watercress, spinach & rocket salad
    110 grams
  • Essential olive oil
    Essential olive oil
    3 tbsp
  • Mixed green and red peppers
    Mixed green and red peppers
    4
  • Red onions
    Red onions
    2
  • 4 mediterranean sea bass fillets
    4 mediterranean sea bass fillets
    360 grams
  • Merchant gourmet tomatoey french puy & green lentils
    Merchant gourmet tomatoey french puy & green lentils
    250 grams

Nutrition Facts

View nutrition facts
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